Pea and Zucchini Soup with Yoghurt & Minted Almond Salsa

Creamy and fresh, this pea and zucchini soup topped with yoghurt and minted almond salsa is the ideal starter or light lunch!

Eat healthier without sacrificing on taste with this pea and zucchini soup. The smooth and rich soup contrasted with the crunch of the minted almond salsa creates the perfect texture sensation to make you come back for more! Filled with vegetables including peas and zucchini, this superfood soup is also packed with nutrition, great for those who want a healthier meal option.

We used the Le Creuset Signature Cast Iron Round Casserole in Bamboo Green for this recipe as the new colour is perfect to add a touch of vibrancy to the dinner table and showcase your soup in style. This cast iron casserole also retains heat efficiently to keep your soup warmer for longer too! Delight guests with this lovely pea and zucchini soup, perfect as a starter dish for dinner parties or as a healthy and delicious weekday meal for the family.

Difficulty: Easy | Main Ingredients: Vegetables

Prep time: Under 30 min | Cook time: Under 1 hr | Serves: 4 – 6 Persons


  • 30ml (2 tablespoons) olive oil
  • 1 brown onion, finely diced
  • 200g (3 medium) zucchini, diced
  • 300g (2¼ cups) fresh shelled peas or frozen garden peas
  • 4 cups (1 litre) vegetable or chicken stock
  • 20g (1 cup) fresh mint leaves
  • A generous handful flat leaf parsley
  • 15ml (1 tablespoon) lemon juice
  • 125ml (1/2 cup) natural yoghurt, plus extra to serve
  • Sea salt flakes and freshly cracked black pepper

For the Minted Almond Salsa: 

  • 100g almonds, roasted and roughly chopped
  • A large bunch of mint, leaves picked and finely chopped
  • Several sprigs of fresh dill, roughly chopped
  • Zest of 1 lemon
  • 45ml (3 tablespoons) lemon juice
  • 60ml (1/4 cup) extra virgin olive oil
  • Sea salt flakes and freshly cracked black pepper


1. Heat the olive oil in the Le Creuset 22cm Cast Iron Signature Round Casserole. Add the onion and sauté over a medium heat until softened, about 12-15 minutes. Then add in the zucchini, season lightly, then cook for 3-4 minutes. Add the peas and stock, cover partially with the lid and simmer for 15 minutes.

2. Stir through the mint, parsley, and lemon juice. Using an immersion blender, puree the soup until smooth. Add the yoghurt and heat through gently.

3. Ladle into bowls and serve with extra yoghurt drizzled on top and a spoonful of minted almond salsa.

Recipe Source: Le Creuset

Next Read: Emile Henry Recipe: Traditional Beef Bourguignon

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