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Pea, potato & zucchini soup


This delicious soup tastes much nicer than it sounds or looks. It's currently one of our favourite seasonal meals*. I love that it's simple, delicious, economical, and can be on the table in under half an hour. Last night I whipped this up when all I found in the fridge were a few rather sad zucchini's.

olive oil 2 tsp
onion 1, chopped
garlic clove 1, crushed
potatoes 3 large, peeled and chopped
zucchini 2 large, chopped
vegetable or chicken stock 1L
frozen peas 1 1/2 cups
mint 2 tbs, shredded

Heat oil in a large saucepan; add onion and garlic; cook until soft. Add potato, zucchini and stock and bring to boil.

Reduce heat and simmer covered for around 20 minutes until vegetables are very soft.

Using a potato masher, roughly mash vegetables. Add peas and cook for a few more minutes until heated through. Season with salt and freshly ground black pepper. Serve and sprinkle with mint.

*The source of this recipe is a 2007 'Cheap and Cheerful' Weight Watchers cookbook. It has a surprisingly great range of seasonal meals.