Heat oil in a large pan and add the onion and garlic once hot
Cook on a low heat, stirring occasionally until softened (about 10 minutes)
Add the green peas, zucchini, stock cube and salt + pepper, along with 600 ml (2 ½ cups) water
Bring to the boil then simmer on a low heat for around 10 minutes until all vegetables are cooked through - the zucchini should be soft enough to easily pierce with a fork
Turn off the heat, add the mint and use either a food processor, blender or hand-held stick blender to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
Taste and add extra salt if necessary
Transfer the soup back to the saucepan to warm up if you like
Serve into bowls
Keeps well covered in the fridge for a few daysand can be frozen- reheat in the microwave or in a saucepan on the hob (stove), adding some more water if necessary
Notes
Substitutions you can make to this recipe:
you can substitute the frozen green peas with fresh green peas - just make sure to account for the weight difference
you can substitute the fresh mint with dried mint - it won't have as much flavour though
you can add any other vegetables you like - just make sure to cook for longer if necessary depending on which vegetables you add
you can add a handful of watercress
you can substitute part of the water with plant-based milk such as almond milk, cashew milk or soy milk
if you prefer a slightly chunkier soup, use less water and don't blend until it becomes completely smooth.