Silky Roasted Zucchini, Pea and Mint Soup with Feta and Pistachio Finish
An original, elegant soup combining roasted zucchini, sweet peas, and fresh mint for a silky texture and bright vegetal flavor. It is finished with crumbled feta, toasted pistachios, and a touch of lemon.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g zucchini (cut en medias lunas gruesas)
- 180 g yellow onion (sliced)
- 12 g garlic (pelado)
- 45 ml olive oil (divided)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 250 g frozen peas (without descongelar)
- 180 g potato (pelada and diced small)
- 900 ml vegetable broth (low sodium if possible)
- 10 g fresh mint leaves (lightly compactadas)
- 2 g lemon zest (finely grated)
- 15 ml lemon juice (freshly squeezed)
- 80 g feta cheese (desmenuzado)
- 35 g pistachios (tostados and chopped gruesos)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the zucchini, onion, and garlic on a tray; toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper.
- 2
2. Roast the vegetables for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until the zucchini is tender with browned edges and the onion is caramelized.
- 3
3. While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the potato and sauté for 3 minutes, stirring often.
- 4
4. Add the frozen peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and cook for 10 minutes until the potato is fully tender.
- 5
5. Add the roasted zucchini, onion, and garlic to the pot. Cook 2 minutes more so the flavors meld.
- 6
6. Remove the pot from the heat and add the fresh mint leaves, lemon zest, and lemon juice. Blend the soup until very smooth and silky.
- 7
7. Taste and adjust with the remaining salt if needed. If you want a lighter texture, add a little more hot broth and blend briefly again.
- 8
8. Serve the soup hot in bowls. Finish each portion with crumbled feta cheese and chopped toasted pistachios on top.
- 9
9. For a more aromatic finish, drizzle a few extra drops of olive oil over each bowl just before serving.
Chef tips
Roasting the zucchini well concentrates its flavor and prevents the soup from tasting watery. Blend the mint at the end to preserve its freshness and color.
Substitutions
You can replace the feta with crumbled firm goat cheese. If you do not have pistachios, use toasted pumpkin seeds; note that the allergen profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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