Pea And Zucchini Soup With Yogurt And Minted Almond Salsa

PEA AND ZUCCHINI (COURGETTE) SOUP USING LE CREUSET COOKWARE

Pea and Zucchini Soup with Yogurt and Minted Almond Salsa is a refreshing and flavourful dish, perfect for a light lunch or starter. Here’s how you can prepare it using your Le Creuset cookware:

Ingredients:

For the Soup:

• 2 tablespoons (30 ml) olive oil
• 1 brown onion, finely diced
• 3 medium zucchinis (200 g), diced
• 2¼ cups (300 g) fresh shelled peas or frozen garden peas
• 4 cups (1 litre) vegetable or chicken stock
• 1 cup (20 g) fresh mint leaves
• A generous handful of flat-leaf parsley
• 1 tablespoon (15 ml) lemon juice
• ½ cup (125 ml) natural yogurt, plus extra to serve
• Sea salt flakes and freshly cracked black pepper

For the Minted Almond Salsa:

• 100 g roasted almonds, roughly chopped
• A large bunch of mint leaves, finely chopped
• Several sprigs of fresh dill, roughly chopped
• Zest of 1 lemon
• 3 tablespoons (45 ml) lemon juice
• ¼ cup (60 ml) extra virgin olive oil
• Sea salt flakes and freshly cracked black pepper

Instructions:

1. Prepare the Minted Almond Salsa:
2. • In a bowl, combine the chopped almonds, mint, dill, lemon zest, and lemon juice.
   • Drizzle in the olive oil and mix well.
   • Season with sea salt and freshly cracked black pepper to taste.
2. Prepare the Soup:
3. • In your Le Creuset Signature Round Casserole, heat the olive oil over medium heat.
   • Add the diced onion and sauté until softened, about 5 minutes.
   • Add the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
   • Add the peas and vegetable or chicken stock to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.
   • Remove the pot from heat. Add the fresh mint leaves, parsley, and lemon juice. Using an immersion blender, blend the soup until smooth.
   • Stir in the natural yogurt and season with sea salt and freshly cracked black pepper to taste.
3. Serve:
4. • Ladle the soup into bowls.
   • Top each serving with a spoonful of the minted almond salsa.
   • Garnish with additional mint leaves, if desired.

This recipe was developed for Le Creuset using the Signature Round Casserole in Bamboo.

Enjoy your homemade pea and zucchini soup with yogurt and minted almond salsa!