Creamy Peas Soup
Print RecipeIngredients
- a large spring onion, chopped into large pieces
- a zucchini, cut into 1 cm thick slices
- salt
- two cups of frozen peas
- a tablespoon of dark miso paste
- a dash of olive oil
- freshly ground pepper
- the flesh of a ripe avocado
- ......................................................................
- For the yogurt mix
- two large tablespoons of Greek yogurt
- a dash of extra virgin olive oil
- the juice of half a lemon
- half a tea spoon of ground cumin
- a pinch of salt
- a handful of chopped pitted olives
- ......................................................................
- Extra toppings
- one or two diced anchovies
- a dash of the anchovy infused oil
- few edible flower petals (I used calendula)
Instructions
Chop into large pieces a large spring onion and a zucchini
Put them to boil in a pot with two cups of water with a pinch of salt. Let it cook for 5 minutes. Yes, this is going to be a super quick soup!
In the meanwhile let's prepare the yogurt mix that will accompany the cream soup as a topping: put two large tablespoons of Greek yogurt into a bowl. Add a dash of extra virgin olive oil, the juice of half a lemon, half a tea spoon of ground cumin, a pinch of salt and a handful of chopped pitted olives. Mix and incorporate well all the ingredients and set aside.
Add two cups of frozen peas to the boiling pot and cook for 2 minutes
Transfer the cooked vegetables and their liquid to a food processor/mixer or a container where you can use your hand blender. Add a tablespoon of dark miso paste, a dash of olive oil, freshly ground pepper and the flesh of a ripe avocado for extra creaminess. Blend well until you get a fine, velvety texture.
Serve with few spoons of the yogurt mix, diced anchovy, a dash of the anchovy infused oil and few edible flower petals (I used calendula)
