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!
1 garlic clove
450g (app. 2 cups) peas (frozen)
Herbes de Provence
Salt & pepper to taste
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
Add a leaf of basil and a teaspoon of goat cheese as decoration.