Courgette, Pea and Mint Soup

Image of mint, courgettes, peas and baby onions

Courgette soup can be a bit bland but throw in some fresh garden peas and a handful of mint and it really comes to life. You can eat it hot or cold. Serve it with warmed or toasted baguette spread liberally with a soft herby cheese and it’s a meal in itself.

Courgette and Mint Soup

  • Servings: 2 as a main course or 4 as a starter
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Image of soup swirled with cream


3-4 small courgettes, thinly sliced

4-5 shallots or baby onions or 1 medium onion, peeled and finely chopped

250g fresh or frozen peas (defrosted if frozen)

500ml vegetable stock

A handful of mint leaves, finely chopped, with a few sprigs saved for a garnish

A knob of butter and a slug of olive oil

A few tablespoons of cream or natural yoghurt, to swirl on the finished soup.

Salt and pepper


Image of vegetables cooking

Put a pan on a medium to low heat and melt the butter and oil together. Gently fry the onion until soft and translucent, then add the courgettes and fry for another four or five minutes. Add the peas, stir well and pour in the stock.

Season with salt and pepper and cook at a simmer until the vegetables are tender, then blend until smooth. You may need to sieve it to get a really velvety texture.

Add the chopped mint and stir through. (I put the mint in before sieving then ended up sieving it out – I still got a minty flavour but no nice green flecks.) Check the seasoning and add a little water if it’s too thick. Reheat if you’re eating it hot or chill and refrigerate if not.

To serve, swirl a little cream or natural yoghurt on the top of each bowl of soup and garnish (if you remember) with a sprig of mint.

Image of soup served with baguette and herb cheese


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