Summer"ful" Soup

Hey, Whiskers!
I was inspired while reading the cookbook called Sababa by Tal and Nirit Saban. They have a recipe for pea soup and it just sounded good to me. I changed pretty much the rest of the ingredients, cuz even though I'm inspired by recipes I never said I was good at following them. The result is delicious and I'm pretty sure this has become one of my regular soups now. I made this for a meat meal so I didn't use any cheese but you can either make cheese croutons or just shave parmesan or pecorino romano over the top of each serving. It is delicious without as well, but when does a little cheese hurt, this is my families motto being big cheese fans. This is a great recipe that is originally vegan and you can take it anywhere you want to, or leave as is the mint notes hit beautifully without punching you in the face.
Till next time, keep whisking up love and happiness to those around you,
Sam
Ingredients:

• 1.5 cups of frozen ful 
• 1 1/2 small zucchinis 
• 1 onion
• 1 teaspoon crushed garlic 
• 1 tablespoon salt 
• 1 teaspoon pepper
• 2 tablespoons chopped mint 
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 0.5 cups water (water to taste/texture)

How To:

1. Boil the ful in water till soft around 20 minutes, then rinse and peel off the skin.
2. Chop onion and zucchini in small chunks, saute onion then add zucchini.
3. Add garlic, salt, and pepper to the onion and zucchini mixture, mix well.
4.  Add the ful and mint and toss through.
5. Put all ingredients in food processor and pulse, while alternating between adding water and olive oil. Mix until texture is to your taste. 
6. Serve chilled or warm. I served this at a meat me al,but you could top each serving with toasted baguet croutons and shavings of parmesan and mint.