Pea Zucchini Mint Soup (Vegan + GF)

Pea Zucchini Mint Soup (Vegan + GF)

This Pea Zucchini Mint Soup is super nutritious and the perfect way to use all the wonderful summer produce!
Course Main Course
Cuisine British
Keyword pea zucchini mint soup, vegan pea soup, vegan zucchini recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 269kcal
Author Rhian Williams


  • 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

To serve*:


  • 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


*Another delicious topping would be pesto! Here is my favourite vegan pesto recipe and my favourite vegan sundried tomato pesto recipe!


Calories: 269kcal