GF Vegan Zucchini & Pea Soup With Mint

June 4, 2020
It's already June, but here in Hungary it feels more like autumn than summer. Chilly, windy, rainy weather calls for a nice, heart warming soup. We have all these wonderful summer veggies, like zucchinis, fresh green peas and mint; these ingredients would make a wonderful salad too, but I think they taste best as a creamy, steaming bowl of soup. Enjoy!
Creamy vegan pea soup with mint

GF Vegan Zucchini & Pea Soup With Mint

Recipe Type: Soups and Stews
utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped
  • 1 cup frozen peas
  • 1/2 L veggie stock
  • to taste salt, pepper
  • few springs fresh mint
  • 1 small red onion, diced
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1. Heat the oil in a pot and add the onion and garlic once hot. Sauté over low heat, stirring occasionally until fragrant.
2. Add the green peas, zucchini, veggie stock, salt + pepper. Bring it to boil then simmer on a low heat for around 10 minutes until all vegetables are cooked through – the zucchini should be soft enough to easily pierce with a fork.
3. Turn off the heat, add the mint and use a hand blender to blend until it becomes a smooth liquid (add some more water if it’s too thick or a boiled potato if not thick enough). Taste and adjust seasoning.
4. Ladle into bowls and serve while it’s still hot.
This soup keeps well covered in the fridge for a few days and can be frozen.
Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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