Peas and Zucchini Creamy Soup

1 comment

I didn’t really feel like studying… So I got myself into the kitchen to prepare something quick (not to feel guilty for the time that flies, and the books waiting for me :-()
So quick and easy!  Ideal for dinner, a creamy soup, served with some nice croutons!
(serves 1)
1 zucchini
1 cup of frozen peas
1/2 onion
extra virgin olive oil (optional)
1 small potato (optional)
3 tablespoons soy yogurt (or soy cream)
2 tablespoons soy milk
ground ginger
garam masala

In a pan, cook zucchini, cut into chunks, peas and onion, finely chopped (if you wish you can also add a small potato, cut into chunks) in a little water. Add salt, pepper, ginger and garam masala. Let it cook until the vegetables are tender and dry from cooking liquid. Let it cool.
Place everything into a liquidizer, add cream or soy yogurt and soy milk. Blend all the ingredients until creamy. (Let’s taste it… mmm good, isn’t it?)
Pour the soup in the plates and decorate as desired. For my flower (in theme with the spring :-)) I used a stalk of parsley, green slices of zucchini for the leaves, sliced ​​onion to the pistils and tofu and vegan cheese for the corolla.
If you wish, you can also add a few teaspoons of extra virgin oil, to taste.
It’s a creamy soup pretty sweet thanks to the peas, and fragrant because of the spices used, especially in the garam masala.
Hugs to everyone!

Chef: Concita from VeganBlog

  1. monsoon 6 April 2011 at 13:44

    What better way to welcome the spring? Looks delicious

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