Pea, zucchini & mint soup

Recipe: Pea, zucchini & mint soup


  • 2 tsp olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 (about 300g) potatoes, peeled, coarsely chopped
  • 1L (4 cups) water
  • 375g (2 1/2 cups) frozen peas
  • 2 (about 300g) zucchini, coarsely chopped
  • 1/4 cup chopped fresh mint
  • 125g (1/2 cup) low-fat ricotta
  • 2 tbs chopped fresh chives
  • 8 slices crusty sourdough baguette (French bread stick), toasted


  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft.
  2. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the potato and water. Increase heat to high and bring to the boil.
  3. Reduce heat to medium-low and simmer for 8 minutes or until the potato is almost tender. Add the peas and zucchini, and simmer for 5 minutes or until the vegetables are tender.
  4. Set aside to cool slightly. Stir in two-thirds of the mint. Blend half the vegetable mixture in a blender until smooth. Transfer to a clean saucepan.
  5. Repeat with the remaining vegetable mixture. Stir over medium heat until heated through. Season with pepper.
  6. Combine the ricotta, half the chives and remaining mint in a small bowl. Season with pepper. Ladle the soup among serving bowls.
  7. Top with remaining chives. Spread the ricotta mixture over the toast and serve with the soup.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)