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Courgette, Pea and Potato Soup

Kcal

250-300

Fat

3g

Carbs

35g

Protein

9g

Useful Information

Preparation Time –

5 mins

Cooking Time –

20 min

Difficulty –

Easy

Portions –

4-6

Ingredients

  • 4-6 medium potatoes
  • 2 courgettes, yellow or green
  • 2 medium onions
  • 1-2 mugs of frozen peas
  • 2 vegetable stock cubes
  • A drizzle of olive oil for
    frying onions, salt and pepper
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      This is a wonderful soup that makes use of the autumn vegetables. It is filling and full of goodness. You can vary the quantity of ingredients, but I do like it with lots of potatoes. Seasonal vegetables are always fresh and thus rich in nutrients. This soup naturally contains high-quality complex carbs from the potatoes and courgettes, and it has lots of plant proteins from the peas. It’s rich in potassium and other minerals, so a great soup to eat when you have to keep going.

      Courgette, Pea and Potato Soup

      Method

      • Cut up the onions and add to a large deep pan alongside some olive oil to sweat over medium heat.
      • Wash, peel and quarter the potatoes.
      • Wash and cut the courgettes into bite size chunks.
      • Once the onions are sweating add courgettes and potatoes, add 1l hot water with the stock cubes and bring to a boil.
      • Simmer for 10 minutes before adding the peas.
      • Simmer for another 5 minutes or until the potatoes have softened. Puree using a mixing stick, season and serve.

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