Who doesn't love a quick recipe? You don't want to spend too long in the kitchen with this lovely sunny weather. This recipe is ready in no time and not heavy on the stomach, which is nice on warmer days. And can we talk about the color of this soup? Magnificent! The secret to a clear green soup is not to overcook the vegetables. This soup owes its color to zucchini, peas and basil and is made extra tasty by the feta and lemon zest.
3 garlic cloves
500 gr frozen peas
200 g feta
Handful of basil leaves
1l vegetable stock
Organic lemon zest
Peel the garlic cloves and slice the zucchini. Remove the peas from the freezer, place them in a bowl and pour hot water over them. Prepare the vegetable stock.
Take a large pan, add olive oil and fry the garlic and zucchini for a few minutes. Add the stock and bring to a boil. Let it cook until the zucchini’s are tender but still bright green.
Then add the peas and basil and remove the pan from the heat. Puree the soup with a stick blender. Pour the soup into a bowl and sprinkle with feta, lemon zest and black pepper!
Add quinoa if you want to give the soup more filling.