Creamy Pea Puree Soup with Mint

Dedicated to all eggplant lovers! Enjoy a delicate creamy soup made from stewed eggplants with garlic and juicy tomatoes.

A light puree soup made from canned green peas and cream, enhanced with leeks, carrots, celery stalks, onions, and finished with vermicelli.

A delicious vegetarian soup with pumpkin and chickpeas in coconut milk, ideal for those looking to try something new.

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This assorted soup is a nutritious and flavorful dish made with beans, peas, and lentils, complemented by sautéed vegetables. Its ease of preparation and rich taste make it an ideal choice for a light yet satisfying lunch.

Soak dried peas overnight. Then, change the water and cook them until partially done. Add diced potatoes, and after 15 minutes, add sautéed chopped root vegetables and diced pumpkin. Season with salt to taste and cook for another 5-10 minutes until the pumpkin becomes translucent. Serve the finished soup immediately. Zucchini or pattypan squash can be used instead of pumpkin.