Zucchini and Pea Cream Soup

Difficulty:

Basic
30

minutes

Servings:

2
A recipe allowed in a / / / diet.

Only a few dishes can be so easily prepared like a cream soup. It's all simmering and blending without any other effort involved. This cream soup is worth the try though not just because it is ready in no time, but because it is very healthy too - the veggies are cooked in stock without a drop of oil added to them. And we've skipped the cream also!

Nutritional Chart

Calories: 339 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 5 g
  • 58 g

Ingredients Needed for Zucchini and Pea Cream Soup

3 cups of chicken stock
2 medium-sized potatoes, cubed
1 zucchini, chopped
7 ounces of peas
salt
pepper

How to Make Zucchini and Pea Cream Soup

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