Sopa Cremosa de Verduras Verdes con Coco y Calabacín Salteado

Instructions

1. Prepare the vegetables

   Chop the zucchini into thin half-moon slices. Clean and slice the mushrooms. Finely dice the onion and mince the garlic clove.

2. Sauté the topping vegetables

   10min

   Heat olive oil in a pan over medium heat. Sauté the zucchini, mushrooms, onion, and garlic until they’re golden and tender. Set aside for topping later.

3. Cook the soup base

   10min

   In a pot, add the frozen green peas and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until peas are soft.

4. Blend the soup

   Remove the pot from heat and carefully blend the soup until smooth using an immersion blender or stand blender. Stir in the lemon juice and half of the coconut milk.

5. Serve and garnish

   Pour the blended soup into bowls. Drizzle the remaining coconut milk in a spiral pattern, then top with the sautéed zucchini and mushrooms. Serve warm with optional fruit on the side.