Zucchini Pea Soup
Ingredients
Metric
500 g zucchini
200 g frozen peas
2 medium onions
720 ml ~ 3 cups water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin
⅛ tsp ground black pepper
US
1 lb zucchini
7 oz frozen peas
2 medium onions
3 cups water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin
⅛ tsp ground black pepper
MAKES4 small / 2 large portions
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Cooking Pot
Steps
1Cut zucchini into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 15 minutes. Partially cover the pot with a lid to allow steam to escape.
3Transfer to bowls.
Pressure Cooker
Steps
1Cut zucchini into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 5 minutes. Wait for the pressure to release naturally.
4Transfer to bowls.
Nutritional Info
Makes 4 small / 2 large portions200 Calories per large portion
10g protein
40g carbohydrates
9g fiber
1g fat
10g protein
40g carbohydrates
9g fiber
1g fat
High in Vitamins B1, B6, Folate, A, C, K
High in Phosphorus
High in Potassium
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Magnesium
High in Manganese
