Spiced Pea and Zucchini Soup with Gingered Chicken Recipe

Firstly, place shelled peas and washed, chopped zucchini in a large saucepan.

Next, add one liter of water, half a teaspoon of turmeric powder, and pepper.

Then, bring to a boil and cook for half an hour.

Meanwhile, mash in a mortar or using a blender, with four tablespoons of water, the garlic cloves, and the peeled ginger root.

Afterwards, put this paste in a small bowl.

Following that, blend the soup using a food processor.

Subsequently, Rinse the pan, then brown in a spoonful of olive oil, the garlic and ginger paste, a teaspoon of cumin powder, another of coriander, a quarter of a teaspoon of cayenne, stirring all the time until the spices separate from the oil.

Proceed to add the chicken without skin or bones cut into pieces and brown it for three minutes.

Next, add two deciliters of water and bring it to a boil for three minutes, then pour in the soup and lemon juice.

Lastly, bring to a boil and simmer for an additional two minutes.

Serve the Spiced Pea and Zucchini Soup with Gingered Chicken hot in bowls.

Garnish each serving with a squeeze of fresh lemon for added zest.

Consider pairing the soup with crusty bread or a side salad to complement the flavors.