Raw pea soup

Raw pea soup - an explosion of freshness and flavors!

On hot summer days or when we want to cool down with a light soup, raw pea soup becomes one of the most delicious and quick options. This simple yet flavorful recipe is perfect not only for lunch but also as an elegant appetizer for dinner. Whether you enjoy it alone or share it with loved ones, every spoonful is a true delight.

Preparation time: 10 minutes
Total time: 10 minutes
Servings: 2-4

Ingredients:

- 1 cup of peas (canned or frozen; if using frozen peas, rinse under cold water to thaw)
- 1 medium zucchini, peeled and diced
- 1 clove of garlic, crushed
- 1/4 red bell pepper, diced
- Juice of one lemon
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of chili (or more, to taste)
- 1/2 teaspoon of curry
- Salt, to taste
- A small bunch of fresh dill (reserve some for garnish)
- 1/2 teaspoon of sweet or hot paprika, to preference
- 1/2 avocado, for creaminess and added texture
- Water (cold or warm, depending on preference)

Instructions:

1. Preparing the ingredients: Start by gathering all the ingredients. Dice the zucchini and bell pepper into small cubes for easier blending. If the peas are frozen, they should be thawed, and the garlic should be lightly crushed to release its flavors.

2. Blending the ingredients: In a powerful blender, add the peas, zucchini cubes, crushed garlic, bell pepper, lemon juice, olive oil, chili, curry, salt, dill (except for a portion reserved for garnish), and avocado. Add cold or warm water according to your preferences. If you want a thinner soup, add more water.

3. Blending: Start the blender and mix everything for 1-2 minutes until you achieve a creamy and smooth consistency. Check the taste and adjust salt or spices if necessary.

4. Serving: Pour the soup into bowls or deep plates. Sprinkle the reserved dill on top, a little paprika, and a few peas for a vibrant and appetizing look. Raw pea soup pairs perfectly with Wasa crackers or other types of crispy bread.

Chef's tip:

For a fresh note, try adding a few mint or basil leaves to the ingredient mix. These herbs can instantly transform the soup and add an extra layer of complexity. Also, feel free to adjust the spice levels according to your personal preferences.

Nutritional benefits:

This raw pea soup is not only delicious but also extremely healthy. Peas are rich in plant protein, fiber, and vitamins A, C, and K. Zucchini provides significant antioxidants, while avocado offers healthy fats essential for a balanced diet.

Frequently asked questions:

1. Can I use fresh peas?
Of course! If you have access to fresh peas, they are even better. Boil them for 2-3 minutes and then rinse under cold water to keep their vibrant color.

2. How can I adapt the recipe for vegans?
The recipe is already vegan, but make sure the olive oil is of high quality for the best results.

3. Can I add other vegetables?
Certainly! Carrots, celery, or even spinach can be added to vary the flavors and nutrients.

4. Can it be prepared a day in advance?
Yes, but I recommend adding fresh dill and garnishing the soup before serving to maintain freshness and an appealing look.

5. What other dishes does this soup pair well with?
Raw pea soup pairs excellently with fresh salads, cheese platters, or even as an appetizer for fish-based dishes.

A personal note:

This raw pea soup reminds me of the days spent at my grandmother's house when she would gather us all around the table to enjoy simple yet wholesome dishes. I love sharing the recipe with my friends, and every time I make it, it brings back fond family memories.

I hope this raw pea soup recipe inspires you to experiment in the kitchen! Start cooking and enjoy every spoonful!