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Pea, zucchini & mint soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfy your winter cravings guilt-free with this comforting and delicious dish.
Ingredients:
  • 1 large brown onion, finely chopped
  • 2 (about 300g) potatoes, peeled, coarsely chopped
  • 1L (4 cups) water
  • 375g (2 1/2 cups) frozen peas
  • 2 (about 300g) zucchini, coarsely chopped
  • 62.50 ml chopped fresh mint
  • 125g (1/2 cup) low-fat ricotta
  • 8 slices crusty sourdough baguette (French bread stick), toasted (see note)
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion, stirring occasionally, until soft for about 5 minutes. Add the garlic and cook, stirring, until aromatic for about 1 minute.
  • Combine the potato and water in the pot. Bring to a high boil, then lower the heat to medium-low and simmer for 8 minutes until the potato is nearly tender. Introduce the peas and zucchini, simmer for an additional 5 minutes until all vegetables are tender. Allow it to cool slightly before serving.
  • Gently fold in a generous amount of fresh mint leaves. Puree half of the vegetable mixture in a blender until velvety. Pour into a clean saucepan. Repeat with the remaining vegetable mixture. Warm over medium heat until piping hot. Finish off with a dash of freshly ground pepper.
  • Mix the ricotta, half of the chives, and the rest of the mint in a small bowl. Add a sprinkle of pepper to season.
  • Divide the soup into serving bowls and garnish with the remaining chives. Spread the ricotta mixture over the toast and serve alongside the soup.

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