Healthy Green Pea Soup topped with a dollop of yogurt and crispy prosciutto. This soup is made from frozen peas, zucchini and garlic for a fresh, slightly sweet flavour. Serve with chargrilled ciabatta and a grind of black pepper.
A big bowl of soup is an easy way to pack lots of nutritious vegetables into one meal. This version is all things green and full of vibrant flavour.
Using frozen peas gives the soup a bright, slightly sweet taste while grated zucchini adds body and a naturally creamy texture without any cream. Leek and garlic bring depth and savoury balance.
I like to finish each bowl with a spoonful of plain yogurt or sour cream and a piece of crispy prosciutto. Don’t forget crusty bread for dunking.
Ingredients – what you need
These ingredients are simple and easy to source: frozen peas, zucchini (courgettes), leek, garlic and vegetable or chicken stock. Optional toppings include prosciutto and a dollop of plain or Greek yogurt.
Photo below shows all the ingredients used.
Recipe instructions – step by step
Heat a splash of olive oil in a large pot or Dutch oven. Add the chopped leek and sauté until soft, about 2–3 minutes. Stir in the garlic and cook for another minute.
Add the grated zucchini and sauté for 2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
Stir in the frozen peas with a generous pinch of salt and freshly cracked black pepper, then simmer for another 5 minutes. Use an immersion blender to purée the soup until smooth and silky.
Serve the soup in bowls and top with crispy prosciutto and a spoonful of plain or Greek yogurt. Add crusty bread on the side for dunking and finish with extra black pepper if desired.
Top tips and recipe FAQs
- Thickening alternative: Swap the zucchini for 1–2 peeled, chopped potatoes to create a naturally thicker, creamier texture without cream.
- No leeks? An onion works just as well in this recipe.
- Add herbs: Stir in chopped parsley, mint or basil before serving to brighten the flavour.
- Make it vegetarian/vegan: Use vegetable stock and skip the prosciutto and yogurt.
Frozen peas are convenient and deliver consistent flavour year-round, but fresh peas can be used when available.
Store leftover soup covered in the fridge for 3–4 days and reheat until piping hot.
Yes. Freeze the soup in suitable containers or freezer bags, then thaw thoroughly before reheating.
Yes. The soup is rich in green vegetables—peas, zucchini and leeks—plus garlic and stock. Use low-sodium stock to reduce added salt.
More delicious soup recipes you might like
- Roasted Red Pepper Soup – Creamy, Healthy And Delicious
- Creamy Italian Potato & Zucchini Soup
- Pastina Soup (Italian Chicken Noodle Soup)
- Roasted Tomato Soup – Creamy and Healthy
- Cinnamon Pumpkin Soup
If you’ve tried this Green Pea Soup or another recipe from the blog, please rate it and leave a comment to share how it turned out. I love hearing from readers and welcome your feedback.
Step By Step Photos Above
Most of our recipes include step photos, tips and sometimes video to help you get it right first time.
Green Pea Soup with Crispy Prosciutto
By Emily
Ingredients
- 1 leek, roughly chopped
- 3 medium zucchini (courgettes), grated
- 6 cups vegetable or chicken stock (1.5 litres)
- 2 cloves garlic, finely chopped
- 4 cups frozen peas (400g)
- Salt and pepper, to season
Optional toppings
- 4 slices prosciutto
- Plain or Greek yogurt
Instructions
- Finely chop the leek and sauté in a deep saucepan with olive oil until soft. Add the garlic and sauté for another minute.
- Add the grated zucchini and cook for 2 minutes. Pour in the stock, bring to a boil, then simmer for 10 minutes.
- Stir in the frozen peas, season with salt and pepper, and simmer for 5 more minutes. Blitz with an immersion blender until smooth.
- Serve with a dollop of yogurt and crispy prosciutto.
To make crispy prosciutto
- Lay prosciutto slices on a baking tray and place under a broiler (grill) until crisp, or fry in a pan for a couple of minutes.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- All vegetables are medium sized unless stated.
- All recipes are tested in a fan (convection) oven where relevant.
- Nutrition is calculated automatically and should be treated as an approximation.
Nutrition
Carbohydrates: 34 g |
Protein: 10 g |
Fat: 1 g |
Saturated Fat: 1 g |
Sodium: 1434 mg |
Potassium: 778 mg |
Fiber: 9 g |
Sugar: 16 g |
Vitamin A: 2525 IU |
Vitamin C: 87 mg |
Calcium: 76 mg |
Iron: 3 mg
Nutrition information is approximate.
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