Go Back

Roasted Zucchini Pea Soup

Slow-roasted Roasted Zucchini and Pea soup is flavorful and silky soup that is garlicky and sweet topped with a dash of cream
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Soup
Cuisine: American, Global
Keyword: Soup
Servings: 4
Author: ramyaanagu


  • Blender


  • 1 medium Onion
  • 1 medium Yellow Potato
  • 2-3 medium Zucchini cubed
  • 1/2 cup Sweet Peas
  • 2-3 cloves garlic
  • 2 cup vegetable broth or water
  • 2-3 Tbs Olive Oil
  • 1 tsp cumin seeds
  • salt to taste


  • Chop the onion, potato and zucchini and set it aside
  • Heat a heavy bottom pan and add the oil in. Add cumin and let it start spluttering. Now add in the garlic and let it roast
  • Once it starts turning golden color add in the chopped onion and potatoes and let it all roast.
  • Onion should turn translucent and the potatoes should be cooked 3/4th
  • Now add in the Chopped Zucchini and the green peas and let it roast for 5-10 mins in medium flame.
  • Once it's 3/4th cooked add in the 3 cups of salt, water or vegetable stock and let it simmer for 5 mins.
  • Cool the mix down and blend it to a smooth mix. Soup will get thick because of the starch from the potato. Add water to adjust soup consistency.
  • This soup can be served hot or cold. I enjoyed it hot with pesto sandwiches.