Green Pea and Zucchini Soup

Green Pea and Zucchini Soup

How about enjoying lunch on an open terrace, looking out over the beautiful greenery of the summer? This is a refreshing soup recommended by the British Embassy in Japan.

Ingredients: 2 servings

Frozen green peas
150 g
Spearmint leaves (fresh)
a light handful
Olive oil
1 teaspoon
10 g
Vegetable soup stock (soup granules dissolved in hot water is fine)
450 ml
Heavy cream
1 tablespoon
Grated lemon zest
1/2 a lemon's worth


1. Slice the zucchini. Finely chop a little to use for topping later, and set it aside. Briefly boil the zucchini and green peas, and let them cool down.
2. Mince the onion.
3. Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
4. Add the zucchini and half the amount of spearmint.
5. Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
6. Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
7. Let it cool down, then transfer it to serving bowls. Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.

Story Behind this Recipe

The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: