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A bowl of bright green courgette and pea soup with a crispy parmesan round on top and half a lemon on the side

Courgette Pea Soup Recipe

Flossie
This courgette pea soup will be your next summer go-to for bright, breezy lunches and quick dinners. It’s creamy without the cream (unless you want it!) and bursting with fresh garden flavors. Make it a little fancier with the crunch of golden Parmesan crisps.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, Entree, lunch, Main Course, main meal, Soup, Starter
Cuisine british
Servings 4 servings

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.

Notes

Be careful when you sauté the onion and courgettes, add a little more olive oil to avoid the pan getting dry or the vegetables browned. You want a gentle caramelization only, so feel free to also add a little vegetable stock or a splash of water if in danger of burning the veg.
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Keyword courgette and parmesan soup, courgette and pea soup, courgette pea and mint soup, pea and courgette soup, pea courgette soup
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