Zucchini and Pea Soup



1 tbsp coconut oil

Half a brown onion, diced

3 garlic cloves, minced

4 zucchinis, sliced

200g frozen peas

3 cups chicken stock

4 sprigs of thyme, leaves picked & chopped

½ tsp ground nutmeg

2 bay leaves

Sea salt and pepper to taste

1 – 2 tbsp basil infused olive oil (or combine finely chopped fresh basil & olive oil)


Heat coconut oil over medium high heat and sauté garlic and onion for a few minutes. Add the zucchini and cook for 5 minutes. Add the peas and stock and bring to the boil. Reduce the heat and add thyme, nutmeg, bay leaves, salt and pepper. Add more stock or water if needed and simmer for about 20 to 30 minutes. Remove the bay leaves and blend until smooth. Drizzle with basil infused olive oil and garnish with parsley or basil.

Enjoy hot or cold  🙂


3 thoughts on “Zucchini and Pea Soup

  1. I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…

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