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Courgette and pea soup

Courgette and Pea Soup (Zucchini and Pea Soup)

A quick and easy cream soup made with courgettes and peas and a spike of lemon and fresh mint.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutrition

Calories: 273kcal | Carbohydrates: 23g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 1773mg | Potassium: 732mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1800IU | Vitamin C: 76mg | Calcium: 100mg | Iron: 3mg
Calories: 273kcal
Author: Max Cozzi
Servings: 4

Ingredients

  • 6 cups water, (or vegetable broth)
  • 2 large courgettes, (zucchini)
  • 2 cups peas, (freshly shelled or frozen)
  • 2 tablespoon olive oil, (plus more for serving)
  • 1 tbsp salt
  • 2 teaspoon sugar
  • 1 teaspoon celery seed
  • ½ teaspoon black pepper, (plus more for serving)
  • 1 cup mint leaves
  • 1 lemon, (juiced)
  • ½ cup heavy cream

Instructions

  • Bring the water to a boil in a large sauce pan or soup pot. Add the courgette (zucchini), peas, salt, sugar, black pepper, and olive oil. Simmer uncovered at medium-low heat for about 10 minutes, or until the courgette are fork tender.
  • Next, add the mint and then blend the soup with a stick blender until very smooth, at least 3-5 minutes.
  • Finish by adding the squeezed lemon juice and heavy cream. Taste and adjust for salt. Serve with some freshly cracked black pepper and a drizzle of olive oil.

Video

Notes

Celery seed is my soup making secret weapon! It adds that little hint of flavor that makes everyone wonder what makes this soup so good.
This dish is very good served chilled or lukewarm and stores in the fridge well for a few days, great for party prep. 
Course: dinner, lunch, Side Dish, sides
Cuisine: American, French, Italian, Mediterranean, pacific northwest
Keyword: courgette, creamy, creamy soup, easy, fast, lemon, mint, one pan, peas, puree soup, quick, simple, soup, vegetarian, zucchini
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