Pea & Zucchini Soup (Print Version)

# Ingredients:

01 - 200 g of split peas.
02 - 550 g of peeled zucchini.
03 - 1 Roscoff onion.
04 - 1 teaspoon of coconut oil.
05 - 200 ml of coconut cream.
06 - Half a teaspoon of turmeric.
07 - 1.5 liters of vegetable stock.
08 - Guérande salt.
09 - Five-pepper blend seasoning.
10 - Fried onions.
11 - Pine nuts.

# Instructions:

01 - Peel the onion and chop it into large chunks. Cook them in a large pot with the coconut oil. Sprinkle in some turmeric, salt, and pepper.
02 - Wash the split peas. Once the onion is golden, pour in the peas and vegetable stock. Cover the pot and let it simmer on low heat for an hour after it boils.
03 - Rinse the zucchini and cut them into big cubes. Toss them in about 20 minutes before the peas are done cooking.
04 - Blend everything in a blender until smooth, and mix in the coconut cream.
05 - Serve the soup in bowls and top with fried onions and pine nuts.

# Notes:

01 - This creamy soup is perfect for chilly days, blending gentle vegetable flavors with a touch of spice.

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