Step-by-Step Guide to Make Favorite Green Pea and Zucchini Soup

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Ultimate Green Pea and Zucchini Soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Green Pea and Zucchini Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Green Pea and Zucchini Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Green Pea and Zucchini Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Green Pea and Zucchini Soup using 9 ingredients and 7 steps. Here is how you can achieve that.

The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisu Zucchini is called "courgette" in Britain and is often used in a lot of soups and gratin dishes. Adding green peas lessens the distinctive bitterness of the zucchini, and adding spearmint gives it a refreshing British summer flavour. I recommend enjoying this with a glass of white wine. Recipe by British Embassy

Ingredients and spices that need to be Get to make Green Pea and Zucchini Soup:

1. 150 grams Frozen green peas
2. 1 Zucchini
3. 1/4 Onion
4. 1 light handful Spearmint leaves (fresh)
5. 1 tsp Olive oil
6. 10 grams Butter
7. 450 ml Vegetable soup stock (soup granules dissolved in hot water is fine)
8. 1 tbsp Heavy cream
9. 1/2 a lemon's worth Grated lemon zest

Instructions to make to make Green Pea and Zucchini Soup

1. Slice the zucchini. Finely chop a little to use for topping later, and set it aside. Briefly boil the zucchini and green peas, and let them cool down.
2. Mince the onion.
3. Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
4. Add the zucchini and half the amount of spearmint.
5. Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
6. Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
7. Let it cool down, then transfer it to serving bowls. Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.

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