Ingredients
3-4 tablespoons vegetable stock
1 large onion, peeled and diced
1 teaspoon kosher salt
4 cloves garlic, minced
1 leek, thoroughly cleaned and finely chopped
4 zucchinis, washed a diced (remove the top)
3 1/2 – 4 cups best quality vegetable broth
1 1/2 cups frozen peas
1 cup fresh mint leaves, roughly chopped
Freshly ground black pepper
For garnish
Non dairy sour cream
Hemp seeds
Pumpkin seeds
Cooked peas
Fresh mint
Instructions
- Heat the 3-4 tablespoons vegetable stock in a large pan, add the onion, cook on medium – low heat for 10 minutes, stirring occasionally and taking care not to burn the onions. They will begin to turn a light golden color. Add a little more stock if necessary.
- Add the garlic and leek, cook for a further 3-5 minutes.
- Place the zucchini in the pan, stir well. Pour in the vegetable stock, bring to a boil, turn down to a simmer and partially cover the pot. Cook for about 10 minutes until the zucchini is tender.
- Add the peas to the pot, they will cook almost instantly in the heat. Allow to cool for 5-10 minutes before adding the mint.
- Blend until the soup is totally smooth.
- Taste and add the freshly ground black pepper. Taste again and add more pepper if desired.
- Serve with desired garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Diet: Vegan