This courgette, potato and pea soup is a simple, wholesome dish that’s full of fresh flavour and colour. The potato gives it a natural creaminess, the peas add sweetness, and the courgette keeps it light and vibrant. Simple to make, budget-friendly, and freezer-friendly, it’s the perfect soup for busy weekdays or a light starter for dinner.
So, as well as being a delicious soup, it has great health benefits too - it's low in fat, high in fibre and vitamins. It's also family-friendly and is a great way to get in those extra veggies!
Tips
- 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.
Frequently Asked Questions
Yes - cool it completely, portion, and freeze for up to 3 months. Reheat gently on the hob.
Add more potato or reduce stock for a thicker consistency.
A swirl of cream, crumbled feta, toasted seeds, or garlic croutons.
Frozen peas are used in this recipe. Frozen courgettes can be used but may create a thinner soup, so reduce the stock slightly.
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HOW TO MAKE THIS COURGETTE, POTATO AND PEA SOUP
Ingredients
- 1 tbsp olive oil
- 1 onion (approx. 110g), finely chopped
- 1 celery stick, trimmed and diced
- 250g potatoes (eg: Maris Piper, King Edward), unpeeled and roughly chopped
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 500ml vegetable stock (made using a stock cube or pot)
- 600g courgettes, roughly chopped
- 100g 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.
Serving Suggestions
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Courgette, Potato and Pea Soup
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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