Light Zucchini Pea Soup
Zucchini Soups and Pea Soups are usually fat-added creamy affairs, with fatty meats, but this version from New Life Hiking Spa in Vermont takes a new approach, using savory ingredients for a broth based, light and nourishing version. Serve unblended if you like, or if you prefer a thick version, use your blender to make a smoother, heartier version. Easy to tote to work and school for a hydrating, comforting cool-weather meal.
New Life Hiking Spa (sadly, now closed as of 2021) advocated a respect for the nutritional value of food as well as it origin, seasonality, availability and freshness. Whenever possible, it served food that is raised locally, using sustainable techniques by farmers and purveyors who have a respect and love of the land on which we live.
The dining at New Life Hiking Spa in Vermont was energy-packed, low calorie gourmet cuisine deliciously prepared to help eliminate toxins and impurities from your system and help you lose weight. These recipes, shared with us by the New Life team, are still valuable tools for your wellness goals.
Ingredients
- 5 medium zucchini , chopped
- 1 large onion , chopped
- 2 large carrots , chopped
- 2 stalks celery , chopped
- 1-2 cups fresh peas , or 1 pkg. frozen peas
- 1 teaspoon Fine Pink Salt (or to taste)
- ½ teaspoon curry powder , optional
- 1 tablespoon cilantro , chopped
- ½ teaspoon McCormick® Granulated Garlic
- 6-8 cups water
- Oil from spritzer
Instructions
- Heat oil in a large pot. Add onions, carrots, and celery. Saute until slightly tender.
- Add all other ingredients, cook on moderate heat (but do not allow to boil) until carrots are fully tender, about 20-30 minutes.
- Put soup in a blender, puree until not quite smooth. Longer pureeing will make a finer soup, but it should have some texture.
- Serve hot.