It seemed a bit strange to make pea soup in spring, but it was a rainy grey day in Belgium, temperature had dropped and I was in the mood for soup. Pea soup it would be!
You need?
Olive oil
1 onion
1 garlic clove
1 leek
½ zucchini
450g (app. 2 cups) peas (frozen)
Water
Vegetable stock
Herbes de Provence
Salt & pepper to taste
Now what?
Heat olive oil and add the onion and garlic clove. Sauté until onion becomes translucent.
Add the chopped leek and zucchini
Add the peas
Add stock & herbes de provence
Add water depending on how tick you want your soup. I like thick soup so I put water until all the veggies are covered and a bit more.
Let simmer for approximately 30 minutes
Add pepper and salt to taste
Optional
Add a leaf of basil and a teaspoon of goat cheese as decoration.
Enjoy!