Zucchini, Pea and Mint Soup.

This a is very quick andtasty soup for a winter lunch.
Serve with warmed pretzels.

1 teaspoon butter
1 white onion, diced
500g zucchini, grated
300g frozen minted peas, thawed
1 3/4 litres vegetable stock
Bunch of mint
Finely grated zest 1 lemon
Salt and freshly ground black pepper

Heat butter in a large pan, add the onion and cook gently for 5 minutes but do not brown.Add the zucchini, keeping aside 1/2 cup. Add the minted peas and also reserve 1/2 cup. Stir to combine with the butter/onion mixture. Add the stock and increase the heat, bringing to the boil and allow to cook for 5 minutes or until the peas are tender. Remove from the heat. Add two teaspoons of shredded mint to the reserved zucchini and peas and add the rest to the soup.
Blitz the soup until compelely smooth. Season to taste. Return to the heat, add the reserved zucchini and peas and cook until the soup returns to serving temperature.
Ladle into warmed bowls, sprinkle with lemon zest and garnish with mint sprigs. Serves 4.