Creamy Courgette Soup with Peas and Mint

Close up of pot with courgette soup with peas and mint.

5 from 1 vote

Creamy Courgette Soup with Peas and Mint

This creamy courgette (zucchini) soup with peas and mint added for good measure is smooth, fresh and full of flavour. Great for using up your glut of courgettes.

Course Soup

Cuisine British, International

Keyword courgette soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 236kcal

Author Jo Allison

Equipment

Ingredients

1 kg courgette (zucchini) washed, ends cut off and cut into chunks
200 g onion peeled and roughly chopped
4 cloves garlic peeled and roughly chopped
400 g tin cannellini beans or any white beans, see notes
1 ltr veggie stock homemade, cube or bouillon
20 g bunch fresh mint, leaves only
300 g frozen peas
2 tablespoon rapeseed/olive oil
salt and pepper to taste

Instructions

Prepare your courgettes by washing them, cutting off the ends and cutting them into small chunks. There is no need to peel or deseed them.
Peel and roughly chop onion and garlic.
1 kg courgette (zucchini), 200 g onion, 4 cloves garlic
In a large pan heat up couple tablespoon of oil and sauté onion and garlic for 5-8 minutes until they start to soften and become translucent. Make sure you don't let them brown too much.
200 g onion, 2 tablespoon rapeseed/olive oil, 4 cloves garlic
Add prepared courgettes and sauté for another 5 minutes, stirring from time to time.
1 kg courgette (zucchini)
Next add beans together with their liquid and veggie stock. Bring to gentle boi and simmer (partially covered) for 5-7 minutes until courgettes are tender.
400 g tin cannellini beans, 1 ltr veggie stock
Add frozen peas and mint and simmer for 2 more minutes.
300 g frozen peas, 20 g bunch fresh mint, leaves only
Taste and season with salt and pepper.
salt and pepper
Puree using stick blender until you reach desired consistency, taste again and adjust seasoning if required.
Serve with your choice of toppings.

Notes

Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only.
Any white beans can be used. Don't drain and rinse them but add the liquid as well.
For more details regarding ingredients see - Ingredients and substitutes above.
Store leftover soup in the fridge for up to 5 days or freeze for up to 3 months.

TIPS:

Take your time blending for that super creamy, silky texture. Stick blender is usually fine but if you have a powerful high speed blender you might want to opt in for using it instead.

You can roast the courgettes, onion and garlic instead of cooking them on the hob which will intensify their flavour somewhat. See FAQ above for details.

Nutrition