This courgette and pea soup is spicy, super easy and most importantly incredibly delicious. The salty roast courgette goes perfectly with the smooth and fresh pea soup. This light soup is perfect for a quick and healthy lunch.

Around June every year I suddenly realise that I desperately need ways to use up gluts of courgette. I love growing courgette in my small garden. I’m quite a terrible gardener and it’s pretty easy to grow, but it is prolific. I tend to have courgettes coming out my ears by mid July.

This recipe was born out of my need to use up courgettes. But don’t get me wrong - I absolutely love courgette. I know they get a bit of a bad wrap for being a bit watery, but I’m a fan. Roast courgette is one of my favourite ways to enjoy this bulbous veggie and it is delightful with the pea soup base.

Courgette and pea soup is not a pairing I would traditionally think of, but it’s an absolute winner. The smooth pea pesto soup against the oily and spicy courgette is perfect. Plus it looks absolutely gorgeous. This dish will not disappoint.

How to make courgette and pea soup

This recipe is incredibly simple and it’s broken into two main parts. First, roasting the courgette, second, making the pea and potato soup base.

Roasting the courgette is very easy, but without the proper diligence roast courgette can turn horribly watery and bland. The key here is to create an amazing marinade which will not only flavour the courgette but give it a little crispness. You want something with a little sugar that will caramelise in the oven. That’s where my harissa dressing comes in. It’s made of a tablespoon of harissa, four cloves of crushed garlic, a little salt and 3 tablespoons of olive oil. Tossing the courgettes in this before roasting will colour the outside and create wonderful crispy parts to the courgette.

Now the second part to this courgette and pea soup is the smooth pea soup. Pea soup is mind bogglingly easy but there’s one key thing that most people get wrong when making a pea soup - overcooking the peas. Frozen peas literally need about 30 seconds in hot water to de-thaw and become perfectly fresh and sweet. Once they’ve de-thawed it’s time to remove them from the heat.

Cooking peas for any longer than just de-frosting risks turning them into bitter and shrivelled lumps. If you take anything away from this recipe it’s this - don’t over cook peas!

Variants of courgette and pea soup

My spicy harissa courgette and pea soup is just one way you can enjoy this glorious combo. Here’s a few ideas for riffs on this original recipe to help you create more tasty meals.

Courgette and pea soup FAQs

What herbs go with courgette soup?

Many different herbs go with courgette soup. Herbs can help you elevate the flavour profile of this sometimes bland vegetable. In general lighter and more delicate herbs work better with courgette. Examples of these are things like basil, parsley and dill. Stronger more earth herbs like thyme, sage and rosemary tend to overpower courgette aren’t as advisable.

Can you freeze courgettes?

Yes. Frozen courgettes work very well for soups. Throw in a few frozen courgettes into some vegetable broth and blend into a delicious courgette soup.

How to cook courgettes?

Courgettes taste great when using high heat cooking techniques such as frying, roasting or grilling. Using high heat techniques like this will balance the watery body of the courgette with different texture caused from searing the skin. Colouration of the skin will also provide different notes of flavour.

How to prepare courgettes for roasting?

Preparing courgettes for roasting it very simple - slice the courgette into pieces about 1 1/2cm or 1/2 inch thick. This can be lengthways in long strips or sideways into thick circles. Slicing courgettes this thick will enable them to be roasted through quickly but also provide some blackening and colouration on the outside of the courgette during cooking. This imparts flavour and texture to the finished vegetable.

When to eat courgette and pea soup?

Courgettes are a incredibly easy to grow but hate the cold. They can be easily damaged and die in the frost in colder months. That’s why the British courgette growing season is from early summer to mid autumn. British courgettes are available from around June until October.

Peas can survive colder temperature and actually struggle during the hottest months in the summer. Hence why the British season for peas is from mid spring to early summer - around May until July. However, peas are widely available year round in their frozen form.

If you’re looking for substitutes for both of these vegetables outside their seasonal months try looking at some of the variants I suggested above.

Want more courgette and pea recipes?

I love both courgette and peas, I have load of great recipes on the site featuring these two mighty vegetables. Here’s a list of some of my favourite:

• Pea And Mint Soup With Roast New Potatoes- Spicy Courgette Fritters- Herby Pea Pilaf