This Pea Zucchini Mint Soup is super nutritious and the perfect way to use all the wonderful summer produce!
I know it may be summer and, depending on how hot it is where you live, a steaming bowl of soup is probably the last thing on your mind. But hear me out: there’s all this wonderful summer produce out there right now like fresh, non-frozen green peas, zucchini (courgettes), and mint.
Especially if you grow zucchini or peas in your garden, you’ll probably have too much of them by now to know what to do with them! So, why not blend all these veggies into a nourishing soup?
You could consider this a summery version of this autumnal Miso Pumpkin Soup. It’s just as satisfying and flavoursome, but has a lovely fresh, summery taste thanks to the aromatic mint, sweet, nutty peas and refreshing zucchini.
This soup would be so lovely to make on those rainy, slightly chilly summer days (which may not be a thing where you live, but unfortunately happens quite a lot if you live in the UK like me).
OR you could even serve this soup cold, like a green gazpacho. I’ve not tried it like this and it might be disgusting, but give it a go if you’re feeling brave!
This soup is delicious on its own as a light lunch or dinner, but if you want to make a proper meal out of it, here are some ideas of other dishes you can eat it with:
- Lazy Falafel Lettuce Wraps
- Mediterranean Chickpea “Tuna” Pittas
- Vegan Egg Mayonnaise Salad
- Lazy Samosa Lettuce Cups
- Chickpea Mayonnaise Salad Sandwiches
- Vegan Stretchy Melty Grilled Cheese
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Pea Zucchini Mint Soup:
Pea Zucchini Mint Soup (Vegan + GF)
- 1 tablespoon oil (olive, vegetable, rapeseed or coconut oil all work well)
- 1 onion, diced
- 1 garlic clove, minced
- 2 celery stalks, finely sliced
- 400 g (2 2/3 cups) fresh green peas
- 1 zucchini (courgette), roughly chopped
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Few sprigs of fresh mint, to taste
- Salt + pepper, to taste
- More fresh mint
- Ground black pepper
- Nutritional yeast
- Heat oil in a large pan and add the onion, garlic and celery once hot
- Cook on a low heat, stirring occasionally until soft (about 10 minutes)
- Once the onions etc have softened, add the green peas, zucchini and vegetable stock cube and enough water to cover
- Bring to the boil then simmer on a low heat for 15-20 minutes until all vegetables are cooked through (zucchini should be soft enough to easily pierce with a fork)
- Turn off the heat, add the mint and use a hand-held stick blender to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage) - you can alternatively use a food processor or blender
- Taste and add salt and pepper to taste
- Serve into bowls, top with more fresh mint, ground black pepper and nutritional yeast
- Leftovers keep well covered in the fridge for up to a few days - just reheat in a pan with extra water if necessary. This soup also freezes well
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.