Green Pea and Zucchini Soup

1. 1

   Slice the zucchini.

2. 2

   Finely chop a little to use for topping later, and set it aside.

3. 3

   Briefly boil the zucchini and green peas, and let them cool down.

4. 4

   Mince the onion.

5. 5

   Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.

6. 6

   Add the zucchini and half the amount of spearmint.

7. 7

   Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.

8. 8

   Add the salt, pepper and heavy cream, then blend in a mixer until smooth.

9. 9

   Let it cool down, then transfer it to serving bowls.

10. 10

    Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.