Pea & Zucchini Soup Recipe
This recipe is rated 4.0 out of 5.
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
One-pot recipe
Soups
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
Directions
-
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté for 3-4 minutes or until soft.
-
Step 2
Add zucchini, potatoes, stock and salt and simmer, covered, for 15-20 minutes or until potato is very soft.
-
Step 3
Add peas, lemon and mint and simmer for a further 2-3 minutes until peas float to the surface.
-
Step 4
Blend using a stick blender and serve topped with extra mint leaves and cracked black pepper.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
