Skip to content

Recipe Pea & Zucchini Soup

You'll feel a remarkable sense of satisfaction turning these simple veggies into a crave-worthy, bread-dunking soup -- a green one, no less!

You will need

Serves 4

  • 1 tablespoon extra virgin olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 3 zucchinis, thickly sliced
  • 1 medium potato, peeled and roughly chopped
  • 3 cups vegetable stock
  • 1/4 teaspoon salt
  • 2 cups frozen peas
  • 1 teaspoon grated lemon rind
  • 1 tablespoon mint leaves, roughly chopped

Share this recipe

Directions

10 mins to prep

25 mins to cook

  1. Step 1

    Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté for 3-4 minutes or until soft.

  2. Step 2

    Add zucchini, potatoes, stock and salt and simmer, covered, for 15-20 minutes or until potato is very soft.

  3. Step 3

    Add peas, lemon and mint and simmer for a further 2-3 minutes until peas float to the surface.

  4. Step 4

    Blend using a stick blender and serve topped with extra mint leaves and cracked black pepper.