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–+ servings
Courgette, potato and leek soup in a black and cream bowl with a plate of sliced bread and dish of butter in the background.

Courgette, Potato and Pea Soup

By: Deborah
A fresh and vibrant courgette, potato and pea soup – creamy, nourishing, and perfect for a light lunch or starter. Ready in under 45 minutes and freezer-friendly!  
PREP: 15 minutes
COOK: 25 minutes
TOTAL: 40 minutes
Servings: 4 people
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Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 onion (approx. 110g) finely chopped
  • 1 celery stick trimmed and diced
  • 250 g  (0.6 lb) potatoes (eg: Maris Piper, King Edward) unpeeled and roughly chopped
  • 0.5 tsp salt
  • 0.25 tsp freshly ground black pepper
  • 500 ml (2 cups) vegetable stock (made using a stock cube or pot)
  • 600 g  (1.3 lb) courgettes roughly chopped
  • 100 g (3.5 oz) frozen peas or petit pois defrosted in hot tap water

Instructions

  • Heat the olive oil over a medium heat in a large saucepan or casserole pot, then add the onion and celery, and cook for 5 minutes, stirring occasionally.
  • Add the potatoes, salt and pepper, and pour over the stock. Bring to the boil, then cover and cook on a simmer for 5 minutes. Add the courgettes, bring back to the boil, cover with the lid and cook on a simmer for 10 minutes.
  • Remove the pan from the heat and blend to a smooth consistency using a food processor or hand blender. Return the pan to a medium heat and add the peas. Check the seasoning and add more, to taste, if required. Simmer for 3 minutes. Serve with your choice of homemade or shop bought bread.

Notes

  • Variations: 
    • Add fresh mint or basil leaves for extra freshness. 
    • Use vegetable stock for vegetarian/vegan, or chicken stock for added depth. 
    • Stir in a little cream, crème fraiche or light cream cheese for richness. 
    • Swap the peas for broad beans for variety. 
  • This courgette, potato and pea soup recipe is easily adapted if you’re cooking for less or more people.  
 
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Nutrition

Calories: 142kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 806mg | Potassium: 760mg | Fiber: 5g | Sugar: 8g | Vitamin A: 763IU | Vitamin C: 51mg | Calcium: 45mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, courgette soup recipe, courgette, potato and pea soup recipe, freezable, make ahead, vegan soup recipe, vegetarian soup recipe, winter warmer
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