I know...it's been forever and I don't know when I'll write again (I already feel bad starting a post this way) but it's crunch-time and I must admit that my ready-meal consumption has skyrocketed and even I am happy to admit that I am operating on waay to little sleep these days. If you feel like coming for a visit and cooking us some homemade meals Ashley and I will love you forever :)
Anyhow, a while back I actually cooked something that involved more than just a pan and some eggs, and since it was really nice I thought I could share this summery soup with you. It's perfect at the end of a long, end-of-summer day and if you (like me) live in a place where you can only imagine what summer is like (and you are worried that you might start glowing in the dark some time very soon) this soup does a really good job at making you feel like it's summer.
I got the idea for this soup in a copy of Für Sie magazine that I found in the waiting room while I was waiting for the doctor back home to fix my wrist (and guess what - I walked out after 10 minutes and it hasn't hurt since). Anyhow, so I saw this recipe and had obviously left my phone at home and who brings paper and a pen to the doctor's (if you can read all the trashy magazines on the planet while you wait), so I was sitting there trying to memorise the recipe and I have the slight suspicion that I looked really stupid sitting there staring at one single page for nearly 10 minutes.
But, I still remembered the recipe two weeks later, and then I changed all the quantities and decided that I could turn a slightly unhealthy soup into something that I believe is actually good for you.
So after all of this, if you haven't died from boredom, here is the recipe :)
Zucchini and Pea Soup
500g Zucchini
300g Peas (I used frozen ones)
½ Onion
1 Garlic Clove
Some Olive Oil
800 ml Vegetable Stock
300-500g Low Fat Yoghurt (you can go for the full fat version, I'm sure it'll taste nice, but the low fat one works beautifully and why eat calories that feel slightly wasted if you can just enjoy some chocolate after having the soup instead :) )
Salt, Pepper, Nutmeg
A few fresh Mint Leaves
Wash the zucchini and cut it into slices (try to get them to about the same thickness so they'll all be done at the same time, but don't worry too much about it, nobody is going to see them later anyway)
Dice the onion and mince the garlic. Heat some olive oil in the stockpot you will use for the soup and sauté the onion, once the pieces are see through (I just had to stop myself from writing translucent, this whole writing-up thing is getting to me, I'm starting to use weird words...), then add the garlic and wait until your kitchen smells all lovely and garlicky.
Add the zucchini and give it a couple of minutes of love and affection by stirring every once in a while while you sauté it before you add the peas.
Give things a quick stir before you add the stock.
Simmer until the zucchini is tender (i.e. not mushy) and the peas are soft as well.
Add some mint, then take the pot of the heat and puree everything until you are looking a nice and smooth green soup.
Stir in the yoghurt - I like to have soup with my yoghurt so I tend to use the full 500g, if you're not that keen or just not sure, start with about 300g, then add more if you think it could do with some more.
Season with some salt, pepper and nutmeg if you don't feel the stock isn't already enough.
Enjoy with some bread or before said chocolate :)
All right, I hope you are having a lovely time and I'll try to write again some time soon, but I can't really promise anything until I submit (hopefully really soon).
½ Onion
1 Garlic Clove
Some Olive Oil
800 ml Vegetable Stock
300-500g Low Fat Yoghurt (you can go for the full fat version, I'm sure it'll taste nice, but the low fat one works beautifully and why eat calories that feel slightly wasted if you can just enjoy some chocolate after having the soup instead :) )
Salt, Pepper, Nutmeg
A few fresh Mint Leaves
Wash the zucchini and cut it into slices (try to get them to about the same thickness so they'll all be done at the same time, but don't worry too much about it, nobody is going to see them later anyway)
Dice the onion and mince the garlic. Heat some olive oil in the stockpot you will use for the soup and sauté the onion, once the pieces are see through (I just had to stop myself from writing translucent, this whole writing-up thing is getting to me, I'm starting to use weird words...), then add the garlic and wait until your kitchen smells all lovely and garlicky.
Add the zucchini and give it a couple of minutes of love and affection by stirring every once in a while while you sauté it before you add the peas.
Give things a quick stir before you add the stock.
Simmer until the zucchini is tender (i.e. not mushy) and the peas are soft as well.
Add some mint, then take the pot of the heat and puree everything until you are looking a nice and smooth green soup.
Stir in the yoghurt - I like to have soup with my yoghurt so I tend to use the full 500g, if you're not that keen or just not sure, start with about 300g, then add more if you think it could do with some more.
Season with some salt, pepper and nutmeg if you don't feel the stock isn't already enough.
Enjoy with some bread or before said chocolate :)
All right, I hope you are having a lovely time and I'll try to write again some time soon, but I can't really promise anything until I submit (hopefully really soon).
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