Green Pea and Zucchini Soup

    Green Pea and Zucchini Soup


    111 people made this

    Broccoli, split peas and spinach provide the green colour in this pureed soup. It freezes well and is just delicious.

    Serves: 8 

    • 1 onion, chopped
    • 2 stalks celery, sliced
    • 2 potatoes, diced
    • 3/4 cup dried split peas
    • 2 bay leaves
    • 6 cups (1 1/2 litres) vegetable stock
    • 2 zucchini, diced
    • 1 head broccoli, chopped
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 200g chopped fresh spinach
    • salt to taste

    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. In a large saucepan over medium heat, combine onion, celery, potatoes, split peas, bay leaves together with the stock. Bring to the boil, then reduce heat, cover and simmer 1 hour.
    2. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
    3. Stir in spinach and remove from heat. Puree in a blender or food processor or use an electric hand blender. Season with salt to taste.

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    Reviews (1)


    Perhaps it's due to my limited cooking skills, but this soup came out bland, poor-tasting and a rather unappetising colour. The flavour of zucchini overpowered everything else. - 08 Nov 2014

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