Bread (white, without crusts, fried in oil) — 1 slice
Refined vegetable oil — 3 tbsp.
Cumin (ground) — 1/2 tsp.
Nutmeg (ground) — 1 pinch
Serving temperature: Room temperature
Type of treatment: Cooking
Boil peas and a half liters of water until almost cooked. Add slices of zucchini, fried in oil chopped onion and celery. Season the soup with salt and spices. When the vegetables are soft, add the washed spinach leaves. Cook for 5 minutes. Fried bread broken into pieces, crush it with crushed garlic, throw in the soup and a couple of minutes off the heat. Skip all through the blender. When serving sprinkle the soup with cilantro.