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Healthy Green Pea Soup topped with a dollop of yogurt and crispy prosciutto. This soup is packed with goodness made from frozen peas, zucchini, and garlic. Serve with some chargrilled ciabatta and black pepper.
A big bowl of soup is a great way to pack a lot of nutritious veggies into one meal and this one is all things green!
Made with frozen peas it has a delicious fresh and slightly sweet flavour. The zucchini creates a wonderful creamy texture without the addition of any cream and the leek adds a whole lot of flavour!
I love to top my soup with a dollop of plain yogurt or sour cream and a slice of crispy prosciutto oh and don’t forget the crusty bread for dunking!
Ingredients – what you need
The ingredients for this green pea soup are super simple; frozen peas, zucchini, leek, garlic, chicken or vegetable stock, and for an optional topping slices of prosciutto and a dollop of yogurt or sour cream.
See the photo below that shows all the ingredients you need!
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Pin ItRecipe instructions – step by step
Add olive oil to a large pot or Dutch oven and add the leek. Saute for a couple of minutes until soft then add the chopped garlic and saute for another minute (photo 1).
Add the grated zucchini and saute for 2 minutes then add the stock. Bring the soup to a boil then turn down to simmer for 10 minutes (photo 2).
Add the frozen peas with a good pinch of salt and pepper and continue to simmer the soup for 5 minutes. Blitz the soup using a hand-held blender (immersion) until smooth and creamy (photos 5 & 6).
Serve in bowls and top with some crispy prosciutto (placed under the broiler/grill for a few minutes to crisp up) and a dollop of yogurt or sour cream with some crusty bread.
Top tips and recipe FAQs
- Another way to thicken – you could replace the zucchini with 1 or 2 large potatoes, it’s a great way to add a thick and creamy texture to the soup without adding any cream.
- No leeks? If you don’t have leeks you can simply replace it with an onion.
- Add herbs – to add more freshness and switch up the flavour try adding in some fresh parsley, mint, or basil!
- Make it vegetarian – to make it completely vegetarian and vegan make sure to use vegetable stock and omit the crispy prosciutto and/or yogurt.
We use frozen peas for convenience (and so you can make this all year round) but if you have fresh peas you can use them too.
Leftover soup will keep well covered in the fridge for 3-4 days and can be reheated until piping hot.
Yes, this soup freezes really well. Make sure to store it in suitable containers or bags then thaw it completely before reheating.
Absolutely, this soup is packed with nutritious green vegetables (peas, zucchini and leeks), garlic and stock. Make sure to use low sodium stock to avoid any unnecessary added salt.
More delicious soup recipes you might like
- Roasted Red Pepper Soup – Creamy, Healthy And Delicious
- Creamy Italian Potato & Zucchini Soup
- Pastina Soup (Italian Chicken Noodle Soup)
- Roasted Tomato Soup – Creamy and Healthy
- Cinnamon Pumpkin Soup
If you’ve tried this Green Pea Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Green Pea Soup with Crispy Prosciutto
Ingredients
- 1 leek, roughly chopped
- 3 medium sized zucchini (courgettes), grated
- 6 cups vegetable or chicken stock, (1.5 litres)
- 2 cloves garlic, finely chopped
- 4 cups frozen peas, (400g)
- salt and pepper, to season
Optional toppings
- 4 slices prosciutto
- plain or Greek yogurt
Instructions
- Finely chop the leek and sauté in a deep saucepan until soft, add the garlic and sauté for another minute.
- Add the grated zucchini and saute for 2 minutes then add the stock. Bring to a boil and then simmer for 10 minutes.
- Add the peas a good pinch of salt and pepper and simmer for another 5 minutes. Using a had blender blitz it all until smooth and creamy.
- Serve in bowls with a dollop of plain or Greek yogurt and crispy prosciutto.
To make crispy prosciutto
- Lay slices of cured prosciutto on a baking tray and place under a broiler (grill UK) until crispy. You can also fry it in a frying pan for a couple of minutes.
Video
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a pretty and delicious soup, all my favorite greens in one dish! I don’t know why but I love deep green food so much, it boosts my appetite!
Just WOW look at that colour. It’s got to be good for you when its that green!
The cooler weather is certainly ideal for enjoying a hearty bowl of soup, either for lunch or supper. Your recipe sounds delicious, and so easy to make. I could easily enjoy a bowl any day of the week.
This is such a beautiful colour, looks like the perfect soup for dinner tonight
Definitely agree crispy cubed pancetta would go perfectly with this! Can’t wait to try it 🙂
Yummy, looks delicious!
Welcome back! Glad it was a nice trip:) oh I could go for a bowl of this right now, dinner time and it’s raining!
Thank you Lia! Soup is definitely for a rainy day 🙂