Pea soup with leeks and zucchini

INGREDIENTS (for 2 servings)

• 100g frozen peas
• 320g diced zucchini
• 170g sliced leeks, white parts only
• 1 handful of fresh spinach leaves
• 3 tablespoons of EnerZona Vegetal Protein
• 1 tablespoon extra virgin olive oil
• 1 bunch fresh basil
• 1 tablespoon low-fat yogurt
• black pepper

 

PREPARATION

In a large pot place peas, zucchini, and leeks (saving a few slices for garnish). Add the spinach and enough water to cover the vegetables. Cook over medium heat with the lid on.

When the vegetables are tender (about 30-40 minutes), remove from heat, add the extra virgin olive oil and the Vegetal Protein, adding a few tablespoons of water to thin if needed. Blend well with an immersion blender (or a standing blender). Once you have a perfectly smooth mixture, serve in two bowls, garnish with yogurt, a few leek slices and fresh basil leaves. Finish with freshly ground black pepper. Serve immediately.

Recipe from 3 complete blocks.