Spinach, Zucchini & Peas Cream Soup
As promised, been busy creating recipes suited for easter/ spring. This is a super easy and beautiful soup to make for any type of occasion.
This recipe yields 4 portions.
Ingredients:
4 cups of baby spinach
1 cup of peas (keep 4 tablespoons to garnish)
1 zucchini (washed and the skin ribboned, the rest chopped)
1 carrot (washed and ribboned)
1 yellow bell pepper (in julienne)
1/2 cup of heavy cream
2 1/2 cups of vegetable broth
Salt & Pepper
Directions:
1. In a pan add spinach, peas, zucchini, and vegetable broth, let it simmer for 10 minutes, season with salt and pepper. Blend with a hand blender and add the heavy cream, simmer 5 minutes and turn the heat off.
2. In another pan bring water to a boil add salt, and blanch the zucchini, carrot ribbons, peas and the yellow pepper.
3. Serve warm and garnish with the vegetable ribbons, yellow bell pepper and the peas.
Tips:
1. The ribbons I made with a vegetable peeler.
Enjoy!
