This quick and easy Zucchini, Pea, and Basil Soup brings spring and summer flavors to your table. Combining seasonal ingredients and a very simple cooking method using your air fryer, you can prepare a delicious and vibrant soup in a very short time.
Once my spring garden starts to produce veggies, this soup makes it into our weekly menu. Zucchinis, peas, and basil are three ingredients that we harvest every late spring and summer, and last year, we discovered this beautiful soup that just brings all the fresh garden flavors to our table. Every season, we love trying new recipes with zucchini; another delicious finding was this sweet Zucchini nut bread, and we've been making it since!
This vibrant zucchini soup is another great way to use seasonal ingredients and include more greens in your diet. Let me tell you, your whole family will love it. Both our kids are quite picky, but they both like this soup, and even our eldest said it was his favorite soup ever! Check out our other favorite vegan spring soups.
We like serving it with plant-based cream, croutons, or vegan garlic bread, but the options are limitless.
Ingredients
Zucchinis. For this recipe, we use three medium zucchinis. My garden provides us with white zucchinis which have a milder taste and creamier texture, but you can use green zucchinis.
Peas. Fresh or frozen, we've made this recipe using both. We normally use frozen peas during the summer, as the season has ended, and we have frozen peas from spring.
Basil. Don't have garden basil? Don't worry. You can either buy a basil plant and pick the leaves as needed or get a pre-packaged bunch from the supermarket.
Onion. We like cooking a white onion together with the zucchinis, it adds a lovely flavour to your soup.
Vegetable stock.
Nutritional yeast. Nutritional yeast adds a savory, umami, almost cheesy flavor to the soup. You can also find some alternatives if you don't have nutritional yeast.
Cooking Method
Preheat the air fryer or oven to 400°F (200°C). Chop the zucchini and onion into large chunks. Drizzle with olive oil and place in the air fryer basket or on a baking sheet. Cook for 15 minutes or until tender and lightly caramelized.
Meanwhile, in a medium saucepan, heat the vegetable stock and add the frozen peas. Simmer for 2-3 minutes, then remove from heat and set aside. You can skip this part if you're using fresh peas.
Once the zucchini and onion are cooked, transfer them to a blender. Add the warm stock with peas, fresh basil leaves, and nutritional yeast flakes.
Blend until smooth, adding more water or stock if needed to reach the desired consistency. Season with salt and pepper to taste.
Garnish with croutons, diced zucchini, and a drizzle of plant-based cream or extra virgin olive oil. For this recipe, we use oat cream.
Zucchini, Pea, and Basil Soup
Ingredients
- 3 zucchinis
- ½ onion
- 3 cups vegetable stock
- 1 cup frozen peas
- 1 handful fresh basil
- 2 tablespoons nutritional yeast flakes
- Salt and pepper to taste
- Olive oil for roasting
Garnish options:
- Croutons
- Toasted seeds
- Diced zucchini
- Plant-based cream we use oat cream
Instructions
- Preheat the air fryer or oven to 400°F (200°C). Chop the zucchini and onion into large chunks.
- Drizzle with olive oil and place in the air fryer basket or on a baking sheet. Cook for 15 minutes or until tender and lightly caramelized.
- Meanwhile, in a medium saucepan, heat the vegetable stock and add the frozen peas. Simmer for 2-3 minutes, then remove from heat and set aside.
- Once the zucchini and onion are cooked, transfer them to a blender. Add the warm stock with peas, fresh basil leaves, and nutritional yeast flakes.
- Blend until smooth, adding more water or stock if needed to reach desired consistency. Season with salt and pepper to taste.
- Garnish with croutons, diced zucchini (cooked/raw), and a drizzle of plant-based cream or extra virgin olive oil. We use oat cream.
Newsletter
Nutrition
Tips
- If you like a thicker consistency, you can boil some potatoes and add them to the blender.
- If you like creamier soups, substitute half of the stock with coconut milk.
- You can prepare some tasty toasted nuts to serve with the soup by toasting them in a pan and adding a splash of soy sauce right at the end.
- Use a high-speed blender or immersion blender for a smooth consistency. You may need to blend it for a couple of minutes.
Serving Suggestions
This Zucchini Soup makes for a great appetizer or first course. We also like serving it as a light lunch with air fryer croutons, vegan garlic bread, or a salad.
You can serve this zucchini and pea soup warm or chilled; I can't decide which version is better!
Together with our Cucumber Soup, this green soup has become a spring and summer favorite, bringing a fresh note to our table.
If you have any leftovers, keep them in an airtight container in the fridge for up to 4 days.
Leave a Reply