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Spinach, Zucchini & Peas Cream Soup

April 17, 2017

As promised, been busy creating recipes suited for easter/ spring. This is a super easy and beautiful soup to make for any type of occasion.

 

This recipe yields 4 portions.

 

Ingredients:

 

4 cups of baby spinach

 

1 cup of peas (keep 4 tablespoons to garnish)

 

1 zucchini (washed and the skin ribboned, the rest chopped)

 

1 carrot (washed and ribboned)

 

1 yellow bell pepper (in julienne)

 

1/2 cup of heavy cream

 

2 1/2 cups of vegetable broth

 

Salt & Pepper

 

 

Directions:

 

1. In a pan add spinach, peas, zucchini, and vegetable broth, let it simmer for 10 minutes, season with salt and pepper. Blend with a hand blender and add the heavy cream, simmer 5 minutes and turn the heat off.

 

2. In another pan bring water to a boil add salt, and blanch the zucchini, carrot ribbons, peas and the yellow pepper.

 

3. Serve warm and garnish with the vegetable ribbons, yellow bell pepper and the peas.

 

 

Tips:

 

1. The ribbons I made with a vegetable peeler.

 

Enjoy!

 

 

 

 

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