crumbly zucchini and pea soup

Ingredients for 1 servings:

• 120 g zucchini, green
• 125 g peas, frozen, green
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tsp extra virgin olive oil
• 20 g parsley, flat
• 1 pointed pepper, red, mini, 20 g
• 40 g crème fraîche
• 250 ml vegetable stock
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 28 minutes

quickly prepared

Wash the parsley and pat dry. Trim the stalks, finely chop, and set aside. Finely chop the parsley leaves and set aside. Peel and finely dice the onion and garlic. Remove the stalks and seeds from the bell pepper and finely dice. Finely chop the zucchini. Set aside 25g of the peas. Heat the olive oil in a saucepan, do not overheat, and sauté the onions and garlic. They should not brown. Add the vegetable stock, 2 pinches of salt, the parsley stalks, and the zucchini; heat gently and simmer for about 8 minutes over low heat. Now add the peas, bring back to a boil, and simmer for another 3-4 minutes. Remove the pan from the heat, add the crème fraîche and all but 1 teaspoon of the chopped parsley leaves, and blend until smooth. Season the soup with freshly ground salt and pepper and stir in the reserved peas. Ladle the soup into a bowl and garnish with the diced bell peppers and the remaining chopped parsley.