Split Pea Zucchini Soup (Print Version)
# Ingredients:
01 -
550 grams of peeled zucchini.
02 -
200 grams of split peas.
03 -
One Roscoff onion.
04 -
200 milliliters of coconut cream.
05 -
5-spice pepper.
06 -
A pinch of Guérande salt.
07 -
A teaspoon of coconut oil.
08 -
1.5 liters of veggie stock.
09 -
Pine nuts.
10 -
Turmeric powder (1/2 teaspoon).
11 -
Crispy fried onions.
# Let's Cook:
01 -
Peel and chop the onion roughly into big chunks. Cook them lightly with the coconut oil in the pot. Season with turmeric, salt, and some pepper.
02 -
Wash the split peas thoroughly. Add them to the onion mixture along with the broth once the onion is golden. Let it simmer gently under a lid for an hour after it boils.
03 -
Rinse and slice the zucchini into chunks. Add these 20 minutes before the end of cooking the split peas.
04 -
Blend the whole cooked mixture in a blender until smooth. Stir in the coconut cream.
05 -
Pour the soup into bowls and sprinkle fried onions and pine nuts on top.
# Tips:
01 -
This creamy soup is perfect for chilly weather, with its soothing vegetables paired with warming spices.