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vegan soup with white bread
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Vegan courgette pea soup

Hearty, tasty and nutritious vegan soup
Course dinner, Lunch
Cuisine American
Keyword light meal, soup, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Calories 240kcal
Cost £4.00 (see *note 1)

Equipment

  • 1 immersion blender (or food processor)
  • 1 saucepan with a lid

Ingredients

  • 1 yellow onion
  • 2 courgettes (1 large and 1 medium size or 3 medium size)
  • 100 grams peas (fresh or frozen)
  • 2 tbsp spring onions
  • 1 celery stick (keep some leaves)
  • 3 garlic cloves
  • 3 tsp smoked paprika
  • 3 tsp garlic powder
  • 1 vegetable stock (dissolve it in 500ml boiling water)
  • 2 tsp mint (optional)

Instructions

  • Slice courgettes and place them in a single layer on the baking tray.
  • Spray a bit of cooking oil on the courgettes and rub in smoked paprika and garlic powder.
  • Set the oven to 180C and roast courgettes for 15 - 20 minutes in the oven. (see *note 2)
  • At the same time, finely chopped onions, celery and mint.
  • Heat the oil in the saucepan, add chopped onions, and fry until the onion is soft.
  • Add spring onion. Add a splash of vegetable stock if the pan gets too dry.
  • Add chopped celery, celery leaves and mint and fry for a minute.
  • Add peas.
  • Add roasted courgettes and mix them well with the ingredients in the pan.
  • Add vegetable stock. (see *note 3)
  • Turn the heat down and put the lid on. Let the soup cook for another 10 minutes.
  • Turn off the heat. Once the soup cools down a bit, blend it.
  • Taste the soup and add salt and pepper if needed.

Video

Notes

*note 1: I grow courgettes in my garden. So it's completely free! If you never grow courgettes, you should try them because they're so easy to grow and a very productive crop, too!
*note 2: You can skip this step if you don't want to roast courgettes. Instead, sauté them after you cook the onion (step 5). I like roasting them because they add a nutty flavour to the soup. Also, it saves cooking time on the hob. Of course, you can always roast them ahead of cooking the soup.
*note 3: Don't pour in all the vegetable stock in one go. Instead, add it until it's slightly over all the ingredients in the pot. Hold back some liquid and use it to thin the soup if you feel it is too thick after blending.