3 cups of chicken stock
2 medium-sized potatoes, cubed
1 zucchini, chopped
7 ounces of peas
- Pour the chicken stock into a cooking pot over low heat. Add the potatoes, zucchini, and peas. Season salt and pepper.
- Cover the pot and simmer for 20-30 minutes. Remove from heat.
- Add the cooked veggies to a bowl and blend using a hand mixer.
- Serve the soup with croutons.