Pea and zucchini soup with Parmesan cheese and basil

Recipe no. 2 in the under 5 euro category! This soup is chock-full of vegetables and can be made vegetarian if you use vegetable stock. The peas and basil make the soup very fresh,  but because you add some potatoes it is still a filling soup.

Ingredients (a royal amount for two):

  • 500 grams zucchini, cut in pieces
  • 2 cloves of garlic, sliced
  • 1 liter chicken or vegetable stock
  • 250 grams of potatoes for mash, cut in small pieces
  • 1 smaller zucchini cut in thin strips
  • 1 lemon
  • 250 grams of frozen peas
  • bunch of fresh basil
  • 75 grams of Parmesan cheese, grated
  • 125 ml creme fraiche
  • bread to serve
    Costs per person: 4 euros
    Cooking time: 40 minutes


  • Heat some olive oil in a large pan and fry the zucchini and garlic with some black pepper on medium fire for about 5 minutes
  • Add the stock and potatoes, bring to a boil and boil for  about 15 minutes until the potatoes are cooked
  • In the mean time, squeeze the lemon and let the thin zucchini strips marinate in the lemon juice
  • Add the basil and peas to the soup and boil for another 5 minutes
  • Add two-third of the Parmesan cheese to the soup and puree the soup using a stick blender
  • Season the soup well with salt and pepper
  • When you serve, add a spoon of creme fraiche, the marinated zucchini and some extra virgin olive oil to each bowl. Finish with some grated Parmesan cheese and serve with the bread. Enjoy!

What to drink with this:

Traditionally you are not supposed to pair wine with a soup, but as you can see from the picture I also did not follow that advice. If you just moved into a new place like me, I would recommend a good Prosecco or Cava, and if not then a crisp white Verdicchio or Sauvignon blanc could be nice.