Delectably Green Soup
1 onion, finely chopped
1 tablespoon unsalted butter (optional)
Sea salt and freshly ground black pepper
1 bunch asparagus, cut into 2 inch pieces, the tough storks removed
2 zucchini, cut into chunks
2 cloves garlic, minced
Zest of a lemon
1 tablespoon fresh parsley
3 cups vegetable or chicken stock
1 cup frozen garden peas
1 tablespoon heavy cream (optional)
A scattering of sunflower pumpkin seeds and chopped parsley for garnish.
1. 1. In a large pan sauté the onion in a couple of tablespoons of olive oil and the butter if using on a low heat until the onion is translucent. Add the asparagus, zucchini, garlic, parsley, lemon zest, salt and pepper. Stir well to combine and continue to sauté for about 5 minutes taking care the vegetables don’t burn.
2. 2. Add the stock, bring to the boil, turn down to a simmer and partially cover the pan. Allow the soup to simmer until the vegetables are tender. Add the frozen peas to the soup, stir through and allow to sit for 5 minutes. The peas will cook in the heat of the liquid.
3. 3. Transfer the soup to a blender or use an immersion blender to puree. Add the cream if using and stir through until incorporated.