Zucchini Soup with Peas and Feta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg zucchini
- 450 g peas, frozen
- 2 onions)
- 2 cloves garlic)
- 200 g feta cheese
- 75 ml olive oil
- 1 liter vegetable stock
- 500 ml water
- 0.5 ½ bunch parsley, alternatively basil
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the onions and peel the garlic. Wash and roughly chop the parsley. Crumble the feta cheese. Wash the zucchini, cut into approx. 1 cm thick slices and quarter the slices (depending on the size of the zucchini, halving is enough).
- Heat the olive oil in a pan. Add the garlic cloves and onions and fry until translucent. Then add the zucchini pieces, season with salt and pepper and fry lightly brown over high heat while stirring. Be careful not to burn the zucchini! Deglaze with the vegetable stock and water. Then add the peas and bring everything to a boil. When the zucchini are done (it works very quickly) add the parsley. Puree everything finely and season with salt, pepper and lemon juice.
- Arrange the soup on plates, put the feta cheese in the middle and serve!
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