Zucchini soup with peas and feta

Ingredients for 6 servings:

• 1 ½ kg zucchini
• 450 g peas, frozen
• 2 onions
• 2 garlic cloves
• 200 g feta cheese
• 75 ml olive oil
• 1 liter vegetable broth
• 500 ml water
• ½ bunch parsley, alternatively basil
• lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and roughly dice the onions and garlic. Wash and roughly chop the parsley. Crumble the feta cheese. Wash the zucchini, cut into approximately 1 cm thick slices, and quarter the slices (halving them will also do, depending on the size of the zucchini). Heat the olive oil in a pan. Add the garlic cloves and onions and fry until translucent. Then add the zucchini pieces, season with salt and pepper, and fry over high heat until lightly browned, stirring constantly. Be careful not to burn the zucchini! Deglaze with the vegetable stock and water. Then add the peas and bring everything to a boil. When the zucchini is cooked (this happens very quickly), add the parsley. Purée everything finely and season with salt, pepper, and lemon juice. Serve the soup in bowls, place the feta cheese in the center, and serve!