ZUCCHINI AND GREEN PEA SOUP

This soup is associated with lightness for me, but at the same time with the approaching autumn, when for dinner I no longer want fruit, smoothies, or salads. Soup is our dinner choice No. 1 in the cold season. And this soup is so gentle, alkaline, refreshing, but at the same time quite filling. I often cook it when I want something lighter, but at the same time filling, or when I feel that my digestive system is tired and needs a break from all sorts of fancy food. It does not burden the digestive system, and the tummy feels full and happy after it.

Ingredients

• 2 zucchini

• 1 cup frozen peas (very easy to digest, you can add less if you are sensitive)

• 1 carrot

• 0.5 celery stalk

• For decoration: fresh herbs, seeds, coconut yogurt

Instructions

I chop the zucchini, garlic cloves, celery and carrots, fry them, add water (or broth) and cook for 10-15 minutes.

Then I add the green peas and cook for about 5 more minutes.

I put everything in a high-powered blender and blend until smooth and creamy. I season with salt, sprinkle with herbs, and seeds.

If you want, you can add coconut yogurt.

Bon appetit!