With the harsh, snowy and cold winter we've been having here, soups have been in my kitchen a lot lately. I love pureed soups - they are so easy to make, go well with any meal, and are popular with my most pickiest vegetable eater. The recipe below has the goodness of a few veggies with a splash of carbs from the peas.
Servings: 4
Cooking time: 20-30minutes
2. Add garlic, zucchini, herbs. Pour the broth, bring to a boil, cover, let the broth simmer for about 20minutes.
3. Add spinach and peas, bring to boil and simmer for 5 minutes till spinach wilts.
4. Move the mixture to blender and blend until desired consistency.
Because this soup has a very mild flavour, you can add a splash of lemon juice before serving.
Cooking time: 20-30minutes
- 1 white onion, diced
- 3-5 garlic cloves, minced
- 3 zucchini, diced
- 2 teaspoons herbs de provence
- 2 cups fresh spinach or 1 cup frozen
- 1 cup frozen peas
- 750ml vegetable / chicken broth
- salt, pepper to taste
2. Add garlic, zucchini, herbs. Pour the broth, bring to a boil, cover, let the broth simmer for about 20minutes.
3. Add spinach and peas, bring to boil and simmer for 5 minutes till spinach wilts.
4. Move the mixture to blender and blend until desired consistency.
Because this soup has a very mild flavour, you can add a splash of lemon juice before serving.
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