Pea Zucchini Soup

Looking for a light, comforting soup that’s as easy to make as it is delicious? This Pea and Zucchini Soup is your answer. Creamy, vibrant, and full of fresh flavor, it’s the perfect way to make the most of summer zucchini—and it comes together in no time. Whether you're clearing out the garden or just craving something wholesome and green, this soup delivers comfort in a bowl with minimal effort.

Course Soup

Cuisine International

Keyword peas, zucchini

Diet vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 287

Author Simone

Ingredients

2 tbsp olive oil
2 cloves garlic chopped
1 onion sliced
1 zucchini in cubes
250 gr peas either fresh or frozen
750 ml vegetable stock
few twigs of thyme leaves only
salt
pepper

Instructions

Heat a large saucepan and add 2 tbsp of olive oil. First sauté the onion until translucent. Add the garlic and slowly sauté for a minute or so. Add the zucchini and peas and sauté gently for about 2 minutes.
Pour 750 ml of vegetable stock in the pan and bring to the boil. Add the thyme leaves and leave to simmer for about 6 minutes.
Using a stickblender puree the soup and add salt and pepper to bring to taste.

Notes

You can add more things to the soup to make it even better. Think about adding some crunchy bacon bits or croutons.

You can store the soup for 1-3 days in the fridge or freeze for three months.

Nutrition