Leek and Zucchini Cream

Name: Leek and Zucchini Cream w / pea pie and vegan cheese
Total time: 25 min
Yield: 4 servings
Ingredients: 2 uni Leek; 2 uni Zucchini; 2 uni White Onion; 9 Tbsp Olive Oil; to taste Black Pepper Grain; to taste Sea Salt; to taste Water; 125 gr Green Beans; 80 gr Vegan Cheese Slices

w / pea pie and vegan cheese

This leek and courgette cream has the unique flavor of crooked peas and melted cheese. The perfect entry to a simple but special dinner.

By Carolina Gomes da Silva

Family Friendly Low Kcal Plant Based Soups For 4 people

25 min

222 kcal

4 doses

Easy

1.04€ / per dose

4.15€ / recipe

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Snow Peas (optional)

125 gr

Vegan Cheese Slices (optional)

80 gr

Water

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

222 kcal

928 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

For the Cream:

01

Start by cutting all the vegetables into pieces, except for the crooked pea.

02

In a pan with water, cook the vegetables (except the pea pea) with the remaining ingredients (8 c. olive oil, 4 slices of cheese - optional, salt and pepper to taste) until it boils.

03

When ready, grind with the magic wand until you get a homogeneous cream.

To Sauté the Crooked Pea:

01

Wash the peas well and remove the hard "thread" they have by pulling it until it loosens.

02

Heat 1 c. oil soup in a frying pan, brown a little onion and place the peas.

03

Stir the peas until they are tender and begin to brown.

04

They are ready to serve as a cream topping.

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All main products for this recipe will be added to your grocery list.
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Now, you'll be able to add or remove any product below or at the grocery list.