1 cup of fresh or frozen snap peas
1 stalk of leek
1 stalk of celery salt
1 onion
1 cup of zucchini
1 cube of low-fat chicken broth for 1 liter of water
1 tablespoon of olive oil
Salt and pepper to taste
1 cup of fresh or frozen snap peas
1 stalk of leek
1 stalk of celery salt
1 onion
1 cup of zucchini
1 cube of low-fat chicken broth for 1 liter of water
1 tablespoon of olive oil
Salt and pepper to taste
Chop the vegetables and sauté them with the olive oil, onion, salt, pepper, and snap peas for 5 minutes
Add the broth and cook for another 20 minutes
Then, blend everything in a blender.
