Soup of zucchini and spinach with pearl soup
Author:
Cooking Together
Servings: 4
Cooking time: 30 min
Original zucchini and spinach soup with pearl groats and citrus notes
Ingredients
| zucchini 450 g |
| spinach 350 g |
| boiled peppers 160 g |
| onions 50 g |
| garlic 2 cloves |
| cream (20%) 60 ml |
| chicken broth 400 ml |
| butter 30 g |
| olive oil 25 ml |
| lemon zest 1/2 tsp. |
| green onion 10 g |
| dill 10 g |
| parsley 10 g |
| salt to taste |
| black pepper to taste |
Instructions
Step 1
Chop the green onion leaves and dill. Mix with the chickpeas, lemon zest and black pepper.
Step 2
Fry the chopped onion and garlic in the oil mixture. Add the diced zucchini and fry for 5 minutes.
Step 3
Pour in the stock, season with salt and black pepper. Cook the soup at a medium temperature for 10-15 minutes.
Step 4
After this time, add the chopped spinach and parsley, blend with a blender, pour in the cream and bring the soup to a boil.
Step 5
Serve the soup with the chickpeas. Enjoy.
