Soups

Green Pea Soup with Crispy Prosciutto

January 7, 2021 by Emily

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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.

Green pea soup in a bowl topped with yogurt and crispy prosciutto

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!

An overhead shot of all the ingredients you need to make green pea soup

Recipe 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).

Step by step photos showing how to make green pea soup

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).

Two photos showing soup before and after blending

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.
Should I use fresh or frozen peas?

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.

How long do leftovers last?

Leftover soup will keep well covered in the fridge for 3-4 days and can be reheated until piping hot.

Can it be frozen?

Yes, this soup freezes really well. Make sure to store it in suitable containers or bags then thaw it completely before reheating.

Is this healthy?

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.

A close up of a spoonful of green pea soup

More delicious soup recipes you might like

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 AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
A close up of green pea soup with a slice of bread and prosciutto at the side
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5 from 5 votes

Green Pea Soup with Crispy Prosciutto

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.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 – 6 servings
Calories 176kcal
Author Emily Kemp

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.

Nutrition

Calories: 176kcal | Carbohydrates: 34g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1434mg | Potassium: 778mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2525IU | Vitamin C: 87mg | Calcium: 76mg | Iron: 3mg
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 this brand 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 here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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8 Comments

  • Reply
    Patty
    October 10, 2017 at 1:34 pm

    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!5 stars

  • Reply
    Emma @ Supper in the Suburbs
    October 10, 2017 at 11:33 am

    Just WOW look at that colour. It’s got to be good for you when its that green!

  • Reply
    Helen of Fuss Free Flavours
    October 10, 2017 at 11:33 am

    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.5 stars

  • Reply
    Amy | The Cook Report
    October 10, 2017 at 11:29 am

    This is such a beautiful colour, looks like the perfect soup for dinner tonight5 stars

  • Reply
    Chris
    October 10, 2017 at 11:03 am

    Definitely agree crispy cubed pancetta would go perfectly with this! Can’t wait to try it 🙂5 stars

  • Reply
    Lorraine
    August 29, 2017 at 7:08 pm

    Yummy, looks delicious!5 stars

  • Reply
    LifestyleswithLia
    October 15, 2014 at 11:31 pm

    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!

  • Leave a Reply

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