Ingredients:
- 2 zucchini
- 0.25 kg of sugar peas
- 1 liter of water
- 1 onion
- 2 carrots
- ½ celery
- ½ leek
- 2 parsley
- Rapeseed oil
- 3 bay leaves
- Salt and pepper
How to make zucchini and snap pea soup step by step?
Peel the onion and cut it into quarters. In a pot, e.g. from the SMART STEEL line with a detachable handle, heat the oil and fry the onion on it until it is golden.
Peel carrots, leek and celery, cut into large pieces and add to the pot along with the bay leaves. Pour a liter of water, bring to a boil and cook for 15 minutes. Peel the zucchini, cut it into thick slices (we recommend SMART BLACK knives), then add to the remaining vegetables and cook for 5 minutes. Rinse the sugar peas under running water. Cut it into smaller pieces, add to the pan and cook for another 5 minutes. After this time, blend all ingredients and season to taste. Zucchini and sugar pea soup tastes best with a fresh, crispy baguette.
