Pea and Zucchini Soup

Soup

• 1 tbsp olive oil
• 4 zucchini
• 2 cups frozen peas
• onion, finely diced
• 1 1/2 cups Pureharvest Organic Almond,
• 1 1/2 cups water
• 1 vegetable stock cube
• juice of 1/2 lemon (optional)

Wholemeal Croutons

• 4 slices of wholemeal sourdough bread
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch of salt
• pinch of pepper
• 1 tbsp olive oil

For the croutons: preheat the oven to 180⁰C. Cut the bread into reasonable sized cubes and place in a bowl. Add the garlic powder, onion powder, salt, pepper, olive oil and toss well. Scatter onto a baking tray and bake for 10 minutes or until crispy and golden brown. Remove and set aside.

For the soup: preheat oven to 200⁰C. Wash and cut the zucchinis in half, long ways. Place on an oiled baking tray and bake in the oven for 20 minutes or until golden and roasted.

While the zucchini is roasting prepare the other ingredients. Once the zucchini is roasted remove from the oven and start cooking the soup.

Heat the olive oil in a heavy-based saucepan. Add the garlic and diced onion and sautee until the onion turns translucent. Add the frozen peas and roasted zucchini.

Boil 1 and 1/2 cups of water and dissolve the vegetable cube.

Add vegetable stock and almond milk to the saucepan. Reduce the heat too low, so that it is at a gentle simmer and cook for 20 minutes.

Remove from heat, using a stick blender, puree the soup until creamy. Add the lemon juice and mix well.

Dish out into four bowl topping with fresh parsley and croutons. Enjoy!