Zucchini soup with zucchini quinoa salad
this recipe is for 6 people
Today’s recipe screams green. It doesn’t get much healthier, and tastier, then this fresh, green zucchini soup with a salad filled with vitamins and shades of green!
INGREDIENTS:
Soup1 tablespoon olive oil
1 big onion
100 gram quinoa
2 cloves of garlic
3 vegetable stock cubes
5 zucchinis
1 broccoli
250 millilitre light cooking cream
Salt and pepper
Salad
1 zucchini
1 bunch of mint
100 gram feta cheese
200 gram peas
Dressing
1 clove of garlic
1/2 lemon
1 tablespoon balsamico vinegar
1 tablespoon olive oil
Salt and pepper
1 zucchini
1 bunch of mint
100 gram feta cheese
200 gram peas
Dressing
1 clove of garlic
1/2 lemon
1 tablespoon balsamico vinegar
1 tablespoon olive oil
Salt and pepper
PREPARATION:
1) Cook the quinoa according to the package description en cook the peas in water for 5 minutes.2) Let the quinoa and the peas cool down. Finely chop the onion and the garlic and cut the zucchinis and the broccoli.
3) Fodder the onion and the garlic in a soup pan for 5 minutes and add the zucchini and the broccoli. Pour water over the vegetables until they’re fully under. Crumble the stock cubes over the pan. Cook the soup for 20 minutes.
4) Use a spiral slicer to slice the remaining zucchini.
5) Crush the clove of garlic and squeeze the lemon. Use the garlic, the lemon juice, the vinegar, the olive oil and salt and pepper to make a dressing.
6) Put the peas and the sliced zucchini in a bowl. Pour the dressing over it and garnish the salad with feta crumbs and mint leaves.
7) Add the cooking cream to the soup. Season with salt and pepper. Serve the soup together with the salad on the side.
