Courgette Pea and Mint Soup is a delicious smooth blended soup that’s quick and easy to make with summer courgettes/zucchini, peas and fresh mint. It’s a very versatile soup that you can serve warm or chilled and it’s perfect to use up a glut of courgettes.
Why make Courgette Pea and Mint Soup?
I never need an excuse to make soup! However, if you need convincing then you really need to try this recipe. Peas and mint are natural partners with the sharp fresh taste of the mint complementing the sweet garden peas. The courgettes add body to the soup as well as their own delicate flavour.
Of course, the other reason to make any kind of courgette soup is that even a few plants in your garden or allotment will provide you with more of these summer squash than you are ever going to eat. I hate any kind of waste so I make them into soup and freeze it for another day.
What ingredients do I need to make Courgette Pea and Mint Soup?
The ingredients for this soup are readily available in most grocery stores and supermarkets. Here is what you need:
- onion
- vegetable oil
- courgettes/zucchini
- frozen peas
- vegetable stock
- sugar
- fresh mint leaves
- double (heavy) cream
You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.
What are courgettes?
Courgettes are a member of the same plant family as squash, cucumber and melon. They are usually long and green but there are many different varieties. You can find courgettes in lots of different shades of green and yellow, and there are also varieties that are round. Any courgette variety is suitable for this recipe.
What is the difference between a courgette and a zucchini?
They are the same vegetable, the only difference is in the language. Courgette is a French word and zucchini is an Italian word. In the UK they are usually called courgettes and in the US and many other countries, they’re called zucchini.
Are courgettes difficult to grow?
It is very easy to grow courgettes. I grow them in my garden, and they do well in large pots too. Once the plants get established, they produce an abundance of fresh green or yellow fruits which are ideal for making soup as well as other courgette recipes.
Can I use frozen courgettes in soup?
Frozen courgettes are ideal for making soup. Just use the same quantity as for fresh courgettes.
How do I prepare the courgettes?
If the courgettes/zucchini are small and tender, then simply wash them, cut off the ends and chop into even sized pieces. If you are using older large courgettes they can be fibrous and tough. So you may wish to peel them and/or split them and scoop out the seeds and central pith before chopping.
What kind of peas should I use in Courgette Pea and Mint Soup?
You should use garden peas in this soup. They can be fresh or frozen peas, although I generally use frozen as they are easy and have a lovely fresh flavour. If you have a glut of peas in your garden you can, of course, use fresh podded peas or a mixture of fresh and frozen.
Why do you add sugar to this soup?
Peas are a naturally sweet addition to soup but a small amount of sugar can help to bring out the sweetness and enhance the flavour of the soup.
Can I use dried mint as a substitute for fresh mint?
I don’t recommend using dried mint in this recipe as it has quite a different flavour from fresh mint. You can use frozen mint or add a teaspoon of mint sauce or mint jelly to achieve the mint flavour.
How much soup does this recipe make?
The recipe in the recipe card makes 6 generous portions of soup but you can halve the ingredients if you want to make a smaller quantity.
Can I make Courgette Pea and Mint Soup in advance?
The soup can be made up to 3 days in advance. Once it has cooled, store it in the fridge in sealed containers then reheat. Bring it back to the boil and ensure it is piping hot before serving.
Can I freeze this soup?
Courgette Pea and Mint Soup is ideal for freezing. One of the reasons I make a large quantity of soup is so that I can freeze it and can enjoy it later in the year.
Cool the soup and put it into freezerproof containers leaving some space at the top of the container for the soup to expand as it freezes. I recommend freezing soup in the portion sizes that you will need. You can keep frozen soup for up to 6 months without any deterioration in quality. Thaw it overnight in the fridge and reheat until piping hot.
Vegetarian
Courgette Pea and Mint Soup contains no meat products and is suitable for vegetarians.
Gluten Free
There is no wheat flour in this recipe. However, as always please check any packaged ingredients such as stock cubes or stock pots to ensure that they are suitable for your dietary needs.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Courgette Pea and Mint Soup?
- Serve a generous portion of the soup in mugs or bowls garnished with a drizzle of double cream or extra virgin olive oil and a sprig of fresh mint leaves.
- I like to serve Courgette Pea and Mint soup for lunch or a casual supper with slices of buttered crusty bread.
- This soup also makes an elegant appetiser served in smaller bowls or cups.
- Thin the soup with a little extra stock and serve in shot glasses as a canape or as part of an afternoon tea selection.
Chilled Soup
Courgette Pea and Mint Soup has a fantastic flavour when served chilled. It’s ideal to serve on a hot summer day and makes an elegant summer appetiser. Make sure the soup is really chilled by letting the soup cool completely, then keep it in the fridge overnight or for at least 6 hours.
More Courgette Recipes
Even more courgette/zucchini recipes
PIN FOR LATER
Courgette Pea and Mint Soup Recipe
Equipment
- 1 Sharp knife
- 1 chopping board
- 1 weighing scales
- 1 Large saucepan
- 1 wooden spoon
- 1 Measuring spoons
- 1 measuring jug
- 1 Blender
Ingredients
- 1 large (1 large) onion
- 1 tbsp (1 tbsp) vegetable oil
- 750 grams (6 cups) courgettes prepared weight
- 500 grams (3½ cups) frozen peas
- 1 litre (2 pt) vegetable stock
- ½ tsp (½ tsp) sugar
- 2 tbsp (2 tbsp) fresh mint leaves
- 100 ml (½ cups) double (heavy) cream
For the garnish
- 50 ml (¼ cups) double (heavy) cream
- fresh mint leaves
Instructions
- Peel and chop 1 large onion.
- Put 1 tbsp vegetable oil in a large saucepan and add chopped onion. Cook for 5 minutes, stirring occasionally.
- Cut the prepared 750 grams (6 cups) of courgettes into even size pieces and add to the pan. Cook for a few minutes.
- Add 500 grams (3½ cups) of frozen peas.
- Add 1 litre (2 pints) of vegetable stock.
- Bring to the boil then simmer for 10-15 minutes or until the courgettes are tender. Remove the 2 tbsp mint leaves from the stalks and chop roughly and add to the soup.
- Blend the soup using an immersion blender or decant into a standalone blender or food processor and process until smooth.
- Add the 100 ml (½ cup) double (heavy) cream and blend again.
- Taste and season with salt and pepper to taste.
To garnish
- Serve the soup warm in bowls or mugs with a swirl of cream and a sprig of mint leaves.
Chloe says
love this for a summer soup and it’s just as good cold on a hot day as it is warm!
Janice Pattie says
It really is! Just need a few more warm days to enjoy it chilled.
Lesley says
Love this soup as it was so quick to make. Deliciously light summer soup and a great way of using up the glut of courgettes I have growing in my garden.
Janice Pattie says
Thanks Lesley, glad you enjoyed the soup.
Jan Clark says
Hi, could I use creme fraiche instead of double cream in this please? Thanks.
Janice Pattie says
Hi Jan, yes you can creme fraiche to this soup. I would recommend that if it’s very thick you thin it with a little milk so it blends into the soup. I hope you enjoy the soup.
Cat Sach says
Such a light and fresh soup, perfect to use up a load of courgettes my Mum gave me from her allotment!
Janice Pattie says
That’s great to hear. It’s definitely the perfect soup for allotment gluts.
Sisley White Sew White says
This is such a beautiful soup and so full of summer flavour.
Janice Pattie says
Thank you 🙂