PREP
15minCOOK
25minREADY IN
35minLevel
EasyRating
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Loading...| 2 cups fresh or frozen green peas | |
| 1 leek, sliced | |
| 1 celery stalk, chopped | |
| 1 zucchini, diced | |
| 1 tablespoon olive oil | |
| 4 cups vegetable broth | |
| 1 teaspoon grated ginger | |
| 1 clove garlic, minced | |
| Salt and pepper to taste | |
| Fresh mint leaves for garnish |
| 1. | In a large pot, heat olive oil over medium heat. |
| 2. | Add leek, celery, and zucchini. |
| 3. | Cook until vegetables are softened. |
| 4. | Add peas, ginger, and garlic. |
| 5. | Stir for a couple of minutes. |
| 6. | Pour in vegetable broth and bring the mixture to a simmer. |
| 7. | Cook until peas are tender. |
| 8. | Blend the soup until smooth using a blender or immersion blender. |
| 9. | Season with salt and pepper. |
| 10. | Garnish with fresh mint leaves before serving. |
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