Soup
Yellow Onion
Garlic Clove
Zucchinis
Snap Peas	g
Peas	g
Baby Spinach	g
Vegetable Broth	l
Lemon Juice	tbsp
Lemon Zest	tsp
Olive Oil	tbsp
Quinoa	g
Salt & Pepper to taste
No Cheese Pesto
Fresh Basil	g
Garlic Clove
Olive Oil	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste

1. Prepare the quinoa according to the package instructions.
2. Peel the onion and garlic and cut into small cubes. Wash the zucchini, pat dry and cut into bite-sized cubes.
3. Heat 2 tablespoons of olive oil in a pan and sweat the onion for about 2 minutes until translucent. Then add the garlic and zucchini. Fry everything on medium heat until lightly toasted. Season to taste with salt and pepper.
4. Add the vegetable stock and increase the heat to high. Wash and dry the snap peas.
5. Once the soup is boiling, add the peas and snap peas.
6. Reduce the heat to low-medium and simmer for 4-5 minutes, or until the peas are bright green and just tender.
7. Remove from the heat and stir in the spinach and lemon juice and lemon zest.
8. In the meantime, prepare the pesto. Wash the basil, shake it dry and cut into small pieces. Peel and finely chop the garlic. Put the basil, garlic and olive oil in a tall container and puree with a hand blender. Then add the lemon juice and season with salt and pepper.
9. Before serving, add the pesto and cooked quinoa to the soup.

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