When summer courgettes are piling up in the fridge, this courgette pea soup is my go-to. It’s naturally sweet from the veg, surprisingly satisfying thanks to the peas, and ready in under 30 minutes. Bonus: the Parmesan crisps make it feel elegant, though they are so fast to make!
What you’ll love about this recipe
Don’t you think summer soups are an art? When it’s too hot to think but you still want something nourishing, this courgette and pea soup hits the spot. It’s so light and smooth, vibrantly green, brightened with lemon and mint, and just fancy enough to serve with a chilled glass of wine and some crusty bread.
- 🥒 Light and refreshing – bursting with seasonal courgettes, peas, and fresh mint.
- ⏱ Quick and easy – ready in under 30 minutes, and you can make it on the hob or in a soup maker.
- 🧀 Crispy Parmesan topping – I like something salty to balance the sweetness of the vegetables and this is the perfect savory crunch that feels fancy but is secretly simple.
- 🥣 Comforting yet summery – light enough for lunch, satisfying enough for dinner, you can eat it chilled too!
- 🌿 Versatile and flexitarian-friendly – You can easily make it vegetarian or vegan.
Watch how to make courgette & Pea soup
Ingredients you’ll need
- Courgettes: Use fresh, firm courgettes. No need to peel—just cut the ends off and slice into thin half moons.
- Peas: Frozen peas work beautifully and keep this soup speedy. But if you have fresh summer peas, I know they will be so good.
- Stock: A good vegetable stock brings everything together—use a cube or homemade.
- Lemon juice: The amount you add it’s up to you: I think you only need the juice of half a lemon. But if you want even more brightness, add all of it.
- Parmesan: You know it’s good when golden and crispy Parmesan is involved! You can grate it coarsely or finely to get that lacy texture.
- Crème fraîche or sour cream: This is totally optional, but can balance the soup with a tangy flavor.
- Mint: Fresh mint lifts the whole bowl—I like to torn and add right before serving. You can add it before blending, but it may be too overpowering.
How to make courgette pea soup (step-by-step)
Time needed: 25 minutes
This courgette pea soup will be your next summer go-to for bright, breezy lunches and quick dinners. It’s creamy and bursting with fresh garden flavors. Make it a little fancier with the crunch of golden Parmesan crisps.
- Sauté the base:
Start by heating the olive oil in a saucepan over medium heat. Add the onion and let it soften for a few minutes, then toss in the courgette slices and cook until they start to soften too.
- Simmer the soup:
Pour in vegetable stock (or water and stock cube), add the peas, salt, and pepper. Let everything simmer gently for around 7–10 minutes, or pop it into a soup maker to cook for the same amount of time.
- Make the Parmesan crisps:
While the soup is simmering, get the oven going at 200°C (400°F). On a lined baking tray, place spoonfuls of grated Parmesan (you’ll get about 10). Bake for a couple of minutes until they’re golden and bubbling, then leave them to crisp up.
- Blend and finish:
Once the soup is ready, stir in the lemon juice and crème fraîche if you’re using it. Blend everything until smooth, then taste and tweak the seasoning if it needs it.
- Serve and Enjoy!
Ladle into bowls and top with your crispy Parmesan discs. Finish with a scatter of chopped or torn mint leaves for more color and freshness.
Pro Tips & serving ideas
- Keep an eye on the timer to avoid cooking the courgettes (zucchinis) or peas too long, you want to preserve that vibrant green nutrition!
- You can make Parmesan crisps in advance and store in an airtight container for 2–3 days.
- Top with fresh herbs, lemon zest, or a drizzle of olive oil if you want it fancier.
- Serve with sourdough toast, oatcakes, or a cheese toastie or tortilla sandwich for a heartier meal.
- I feel like this soup is perfect served warm — but I often serve it chilled on the patio for a summer lunch! Much like my runner bean soup, it will make you feel amazing 🤩.
- If you have any leftovers, they keep well in the fridge for up to 3 days or you can freeze and use within 2 months.
variations and substitutions
- 🧄 Add garlic: Sauté a clove or two of garlic with the onion, it absolutely works. The reason why I don’t add it it’s just personal preference, I want to keep those sweet delicate flavors from the courgettes and peas.
- 🌿 Herbs: Basil or dill work so well with this soup too, if you haven’t tried my pea and basil soup, you are in for a treat!
- Vegan version: Skip the parmesan crisps or use dairy-free cheese; sub crème fraîche with plant-based cream.
- 🧀 For the crispy toppings, swap Parmesan for Grana Padano cheese, I have tested both versions and they really are so close.
- Or if you are wondering what else to use instead of Parmesan crisps, how about crunchy croutons (I make mine from stale sourdough sandwich bread), toasted pumpkin seeds (pepitas) or hemp seeds.
This courgette pea soup is the ultimate easy summer soup: fresh, green, and just fancy enough for guests (hello Parmesan crisps!). Whether you serve it warm or chilled, this is one bowl that you like me will crave to slurp all summer long.
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Courgette Pea Soup Recipe
Ingredients
- 2 large courgettes approx. 500g, sliced into thin half-moons
- 500 g frozen peas
- 1 large onion finely diced
- 4 tbsp olive oil
- 1 vegetable stock cube or 750 ml vegetable stock
- 750 ml boiling water if using a stock cube
- 1½ tsp salt
- 1 tsp black pepper
- Juice from ½ lemon
- Handful of fresh mint leaves to garnish
- 2 tbsp crème fraîche or sour cream optional
For Parmesan crisps topping
- 100 g parmesan cheese grated (for parmesan crisps)
Instructions
Sauté the base:
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 2–3 minutes until softened, then stir in the sliced courgettes and cook for another 2–3 minutes.
Simmer the soup:
- Add the peas, vegetable stock (or boiling water + stock cube), salt, and pepper. Simmer on the hob for 7–10 minutes, or transfer to a soup maker and set to cook for the same time.
Make the parmesan crisps:
- While the soup simmers, preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and spoon heaped tablespoons of grated parmesan onto the tray, spaced apart (you should get 10). Bake for 2–3 minutes until bubbling and golden, then let them cool to crisp up.
Blend and finish:
- Once the soup is cooked, add the lemon juice, and crème fraîche (if using). Blend until smooth with an immersion blender or in the soup maker. Taste and adjust seasoning if needed.
Serve:
- Ladle into bowls and top with parmesan crisps and garnish with freshly chopped or torn mint leaves.
Video
Notes
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