Ingredients
Check off ingredients as you go
- 600 g (1.3 lb) frozen peas
- 3 zucchini (courgettes)
- 300 g (10.5 oz) frozen broccoli
- 1 large onion (or 2 shallots)
- 2 Tbsp olive oil
- 1 liter (4 cups) vegetable stock
- Salt, pepper
To serve
- a little cream (optional)
In a Dutch oven or large pot, gently sauté the onion, broccoli, zucchini and peas in the 2 Tbsp olive oil for a few minutes without letting them brown, then add the vegetable stock (season lightly with salt), cover and cook for 30 minutes.
Transfer the vegetables from the pot to a blender with a little of the cooking liquid (I add it depending on the texture I want), season with salt and pepper and blend until the soup is smooth, then serve in bowls.