Loaded Pea, Leek & Zucchini Soup

This nourishing Loaded Pea, Leek & Zucchini Soup is a high protein vegetarian dish that doesn’t skimp on flavor. Perfect for making ahead, taking to work, or freezing for longer storage!

By @cheftomwalton

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 3 tbsp olive oil
• 1 whole leek
• 3 medium zucchini
• 0.5 tsp salt
• 0.25 tsp pepper
• 1 whole leek
• 3 medium zucchini
• 4 cloves garlic
• 1 l vegetable broth
• 1 cup water
• 3 medium zucchini
• 2 cups frozen peas
• 2 large handfuls baby spinach
• 1 cup vegetables
• 125 g cottage cheese
• 125 g cottage cheese
• 1 cup vegetables
• 1 tbsp extra virgin olive oil
• 1 whole lemon
• 10 g mint leaves
• 10 g basil leaves

Instructions

1. Place a large pot over medium-high heat and add 3 tablespoons of olive oil.
2. Add the sliced leek and diced zucchini to the pot, along with a good pinch of salt and pepper.
3. Cook for 3-4 minutes, stirring often until the veggies begin to wilt and soften.
4. Add the roughly chopped garlic to the pot and cook for 1 minute until fragrant.
5. Add 1 liter of vegetable broth and 1 cup of water, bring to a simmer.
6. Simmer for 6-8 minutes to cook the zucchini until tender.
7. Add the frozen peas and baby spinach to the pot and stir through to wilt.
8. Use a slotted spoon to remove 1 cup of the veggies and reserve for topping the soup.
9. Blend the rest of the soup in batches with half the cottage cheese until thick and smooth.
10. Serve the soup hot, topped with reserved veggies and spoon through remaining cottage cheese.
11. Drizzle extra virgin olive oil over and zest a lemon on top.
12. Scatter small mint and basil leaves over the soup before serving.