Ingredients
- 300 g Friglo Frozen Spinach
- 200 g Friglo Frozen Peas
- 1 celery stalk (or celeriac root)
- 1 small zucchini
- 1 medium red onion
- 2 garlic cloves
- 1 medium potato
- 1 L vegetable broth (or water)
- Olive oil, to taste
- Salt and pepper, to taste
- Lemon juice, to taste (optional)
- Parsley or basil for garnish (optional)
- Plant or dairy cream (optional)
Preparation
Finely chop the red onion and garlic; peel and dice the potato. In a large pot, warm a little olive oil over medium heat and cook the onion until soft, then add the garlic for 1 minute. Add the chopped celery and zucchini and cook a few minutes more until they begin to soften.
Stir in the potato, Friglo Frozen Spinach, and Friglo Frozen Peas; pour in the broth or water and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the potato is tender. Remove from the heat and blend with an immersion blender (or in a blender) until smooth. Return to low heat, season with salt, pepper, and lemon juice to taste, and cook a few minutes more to let the flavors meld.
Serving
Serve the potage warm, garnished with chopped parsley or basil. You can add a spoonful of cream or a drizzle of olive oil, with croutons on the side.
Friglo wishes you a pleasant meal!
