Silky zucchini, pea and almond soup with lemon, mint and crispy rice
An original soup with a smooth texture and fresh flavor, where zucchini and peas blend with almonds for a creamy body without feeling heavy. It is finished with lemon, fresh mint, and skillet-crisped rice for a crunchy contrast.
Ingredients
- 500 g zucchini (diced medium)
- 250 g green peas (fresh or congelados)
- 150 g onion (chopped)
- 3 cloves garlic (thinly sliced)
- 70 g raw almonds (unsalted)
- 120 g cold cooked rice (preferiblemente of the día anterior)
- 900 ml vegetable broth (low sodium)
- 45 ml olive oil (divided)
- 1 unit lemon (zest fina and 30 ml/2 tbsp of zumo)
- 10 g fresh mint (leaves sueltas)
- 2 g ground cumin
- 1 g black pepper (freshly ground)
- 6 g salt (or to taste)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Spread the almonds on a small tray and toast for 6 to 8 minutes, until lightly golden and fragrant. Set aside.
- 2
2. In a medium pot, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic, ground cumin, and a pinch of salt. Cook for 5 to 6 minutes, stirring, until the onion is soft and translucent.
- 3
3. Add the zucchini and cook for 4 more minutes. Stir in the green peas, vegetable broth, and toasted almonds. Bring to a gentle boil, reduce the heat, and simmer for 12 to 15 minutes, until the zucchini is very tender.
- 4
4. Meanwhile, make the crispy rice. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the cold cooked rice in an uneven layer and press it lightly. Cook for 5 to 7 minutes, stirring only once or twice, until golden and crisp in several spots. Season with a pinch of salt and black pepper, then set aside.
- 5
5. Remove the pot from the heat. Add the lemon zest, lemon juice, and most of the fresh mint, reserving a few leaves for finishing. Blend the soup until completely smooth. If you want a lighter texture, add up to 120 ml / 1/2 cup water and blend briefly again.
- 6
6. Taste and adjust with the remaining salt and more black pepper if needed. If the soup has cooled, warm it over low heat for 1 to 2 minutes without letting it boil vigorously.
- 7
7. Serve the soup hot in bowls. Top with the crispy rice, the reserved mint leaves, and a final drizzle of the remaining olive oil.
Chef tips
For an especially fine texture, blend the soup for at least 1 full minute and strain it if desired. The rice gets crispier when it is very cold and slightly dry.
Substitutions
You can swap the mint for basil or parsley. The almonds can be replaced with cashews if you do not need to avoid specific tree nuts. The cooked rice can be replaced with cooked quinoa for a different crunchy finish.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
