Meera Sodha’s Vegan Recipe for Zucchini, Pea and Asparagus Soup | Vegan food and drink

I probably don’t need to explain the merits of the soup to a nation of soup lovers, but what I love about it is that like the jam, the scent, and a photograph, it has the power to capture a moment or a season in a pure way and, just like a cup of tea, the ability to feel calmer and more courageous. And, as with everything good and simple, it can make you feel that happiness is not just about the big things in life, but also the small ones, like fresh bread, a sunny day… or a bowl of. soup.

Zucchini, peas and asparagus soup

You will need a blender to do this. Feel free to use fresh peas, if you are lucky enough to have some.

Preparation 15 minutes
cook 40 minutes
Serves 4

4 tablespoons of extra virgin olive oil, plus an extra to finish
2 red onions, peeled and finely chopped
3 cloves of garlic, peeled and crushed
½ teaspoon ground cinnamon
teaspoon ground black pepper
2 zucchini (or 500g), finely diced
250g of asparagus, woody ends torn off and discarded, the rest chopped
300g frozen peasthawed
750 ml vegetable broth
1¼ teaspoon fine sea salt

Heat the oil in a large saucepan with a lid on and, when hot, add the onion and cook, stirring occasionally, for about 12 minutes, until very tender and begins to caramelize. Add the garlic, cinnamon and pepper, cook for another three minutes, then add the zucchini and cook, stirring occasionally, for 10 minutes, until tender. Now add the asparagus, cook for five minutes, then stir in the peas, broth and salt, bring to a boil and immediately remove the pan from the heat.

Using a hand blender or food processor, whisk half the mixture (or just enough to thicken the soup), then pour into bowls and finish with a drizzle of extra virgin olive oil.


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Jamie Collins

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