Green Pea Soup with Leek and Zucchini

October 10, 2017 (Last Updated: October 9, 2017) by Emily

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A healthy, light and comforting green pea soup made with frozen peas, leek and zucchini it’s so simple and easy to make. This is great for chilly evenings or when you want something light.

Soup is really growing on me before I could really take it or leave it and I always thought it was kinda boring. Now I have days when I really crave a nice warm, cosy bowl of soup filled with lots of veggies and packed with flavour. This green pea soup is fantastic, it’s not only light and a very simple recipe but it’s healthy and flavoursome too.

green pea soup in a bowl with crusty bread at the side

I first posted this recipe wayy back in 2014 when I had no clue what a blog really was. I posted a recipe with a terrible iphone taken photo once every couple of months and thought it was great (hahaha how times have changed).

Obviously, this recipe was due an update so there are shiny new photos (which I’ll probably think are terrible in a couple of years time I’m sure) and an updated post with more helpful information and tips, the recipe is just as good as ever.

What Else Goes With Green Pea Soup?

  • Try frying some crispy cubed pancetta and sprinkling it on top to give some smokiness (I mean bacon helps everything)
  • A dollop of sour cream or creme fraiche on top is so delicious.
  • Chargrill some crusty bread drizzle with olive oil and rub with garlic – these are the best for dunking!
  • Cut up some stale crusty bread drizzle in a little oil, spinkle with a little parmesan and salt and bake in a hot oven until crispy. Scatter these on top as croutons.
  • Cubed cooked ham is a great addition after the soup has been blitzed smooth, this also adds a nice texture to the soup.
  • Swap the leek for onion or shallots and add mint or parsley

How To Make Green Pea Soup – Step By Step

Roughly chop the leek and add to a large pot with a little olive oil. Sauté the leek for a couple of minutes then add the chopped garlic.

Fry the leek and garlic for 1 minute then add the grated zucchini, stir the veg for a few seconds then add the stock. Bring the soup to a boil then simmer for 10 minutes.

Step by step photos on how to make green pea soup

Add the frozen peas with a good pinch of salt and pepper and continue to simmer the soup for 5 minutes. Blitz the soup into a smooth consistency with no lumps using a hand-held blender (immersion).

Serve with some toasted crusty bread for dunking.

A pot of green pea soup before being blitzed and in a bowl with bread

Eating a big bowl of green pea soup like this just feels so good and healthy and totally justifies the big slab of chocolate cake for dessert, right?

Find more healthy soup recipes below, one of my all time favourites is pappa al pomodoro, a Tuscan tomato bread soup and poor man’s food at it’s finest. Click the link below for the recipe.

More Healthy Soup Ideas;

A close up of green pea soup in a bowl the crusty bread at the side

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5 from 5 votes

Green Pea Soup with Leek & Zucchini

A healthy, light and comforting green pea soup made with frozen peas, leek and zucchini it's so simple and easy to make. This is great for chilly evenings or when you want something light.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 90kcal
Author Emily Kemp


  • 1 small leek
  • 4 medium zucchini/courgettes ,grated
  • 50 fl oz (1.5 litres) chicken stock
  • 2 cloves garlic
  • 10.5 oz (300g) frozen peas
  • Salt and pepper to season


  • Finely chop the leek and sauté in a deep saucepan until soft, add the garlic and sauté for another minute.
  • Add the zucchini/courgettes and stir for a few seconds before adding the stock. Bring to a boil and then simmer for 10 minutes.
  • Add the peas a pinch of salt and pepper and simmer for another 5 minutes. Using a had blender blitz it all until smooth, serve in a bowl with a dollop of Greek yogurt and a little pepper.


  • Please note this recipe was tested and developed using metric measurements all imperial are approximate.
  • Serves 4-6 people


Calories: 90kcal
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!




  • Reply
    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
    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
    August 29, 2017 at 7:08 pm

    Yummy, looks delicious!5 stars

  • Reply
    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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