Green Pea Soup and Crispy Prosciutto

Healthy Green Pea Soup topped with a dollop of yogurt and crispy prosciutto. This soup is packed with goodness made from frozen peas, zucchini, and garlic. Serve with some chargrilled ciabatta and black pepper.

A big bowl of soup is a great way to pack a lot of nutritious veggies into one meal and this one is all things green!

Made with frozen peas it has a good fresh and slightly sweet flavour. The zucchini creates a wonderful creamy texture without the addition of any cream and the leek adds a whole lot of flavour!

We love to top our soup with a dollop of plain yogurt or sour cream and a slice of crispy prosciutto oh and don't forget the crusty bread for dunking!

Ingredients – what you need

The ingredients for this green pea soup are simple frozen peas, zucchini, leek, garlic, chicken or vegetable stock and for an optional topping slices of prosciutto and a dollop of yogurt or sour cream.

See the photo below that shows all the ingredients you need!

Recipe instructions – step by step

Add olive oil to a large pot or Dutch oven and add the leek. Saute for a couple of minutes until soft then add the chopped garlic and saute for another minute (photo 1).

Add the grated zucchini and saute for 2 minutes then add the stock. Bring the soup to a boil then turn down to simmer for 10 minutes (photo 2).

Add the frozen peas with a good pinch of salt and pepper and continue to simmer the soup for 5 minutes. Blitz the soup using a hand-held blender (immersion) until smooth and creamy (photos 5 & 6).

Serve in bowls and top with some crispy prosciutto (placed under the broiler/grill for a few minutes to crisp up) and a dollop of yogurt or sour cream with some crusty bread.

Top tips and recipe FAQs

• Another way to thicken – you could replace the zucchini with 1 or 2 large potatoes, it's a great way to add a thick and creamy texture to the soup without adding any cream.
• No leeks? If you don't have leeks you can replace it with an onion.
• Add herbs – to add more freshness and switch up the flavour try adding in some fresh parsley, mint, or basil!
• Make it vegetarian – to make it completely vegetarian and vegan use vegetable stock and omit the crispy prosciutto and/or yogurt.

Should we use fresh or frozen peas?

We use frozen peas for convenience (and so you can make this all year round) but if you have fresh peas you can use them too.

How long do leftovers last?

Leftover soup will keep well covered in the fridge for 3-4 days and can be reheated until piping hot.

Can it be frozen?

Yes, this soup freezes well. store it in suitable containers or bags then thaw it completely before reheating.

Is this healthy?

Absolutely, this soup is packed with nutritious green vegetables (peas, zucchini and leeks), garlic and stock. use low sodium stock to avoid any unnecessary added salt.

More good soup recipes you might like

• Roasted Red Pepper Soup – Creamy, Healthy And good
• Creamy Italian Potato & Zucchini Soup
• Pastina Soup (Italian Chicken Noodle Soup)
• Roasted Tomato Soup – Creamy and Healthy
• Cinnamon Pumpkin Soup

Ingredients

Makes 4 - 6 servings

• 1 leek (roughly chopped)
• 3 medium sized 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

Method

1. Finely chop the leek and sauté in a deep saucepan until soft, add the garlic and sauté for another minute.

2. Add the grated zucchini and saute for 2 minutes then add the stock. Bring to a boil and then simmer for 10 minutes.

3. Add the peas a good pinch of salt and pepper and simmer for another 5 minutes. Using a had blender blitz it all until smooth and creamy.

4. Serve in bowls with a dollop of plain or Greek yogurt and crispy prosciutto.

To make crispy prosciutto

1. Lay slices of cured prosciutto on a baking tray and place under a broiler (grill UK) until crispy. You can also fry it in a frying pan for a couple of minutes.