Skip to content

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


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.

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy