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Whole30 Zucchini, Pea & Spinach Soup

This creamy delicious soup is packed full of beautiful veggies! It's vegan and whole30 friendly and slightly spicy. You can top it with more peas, croutons or lots of other great options!

Whole30 Zucchini, Pea & Spinach Soup Recipe

Last year when my boy couldn't go to his kindergarten because everything was closed for months, I came up with this soup. I needed something that I could cook fast, that contained lots of vegetables and you could top with whatever your preference was. Oh, and that was delicious too of course! My son and me would often share a pot of this for lunch and have some nice bread on the side. Fast, healthy and filling. Perfect for a quick lunch!

I always made it just with zucchini and peas but recently I decided to add spinach as well. I love spinach and it just adds some healthy greens. However, if you're not a fan of spinach, you can easily omit it. It will taste just as delicious.

This soup is really super fast to make. First, you need to fry your chili - it just gives it a nice little kick without being overly spicy. Then add the zucchini and spinach and fry a bit more. Next, you add peas and broth and cook for 15 minutes. Then add coconut milk and season some more if necessary. And you're done. Even if your day is super hectic, you will probably have time to make this healthy yummy lunch.

As a self-proclaimed lover of toppings, you can use this creamy delicious soup as a vessel for any toppings. Last year, my standard toppings was little bits of bacon which I fried. And some more chili on top. This year I also loved topping the soup with bits of smoked salmon or just with more peas. But really, you could just put anything on that you like – mind you, it should be savory.

Soup is always wonderful with bread on the side to dip into! I made a batch of my Herb Butter Ciabatta because I thought green would go well with green. Plus it's delicious. If you haven't tried it yet, I highly recommend it. It's always gone quickly and much loved in this family.

Will you make this lovely soup soon? Or how about my Whole30 Roasted Pepper, Tomato & Garlic Soup?

Cooking Method
Courses
Difficulty Beginner
Time
Prep Time: 5 5 mins Cook Time: 20 20 mins Total Time: 25 mins
Servings 2
Description

This creamy delicious soup is packed full of beautiful veggies! It's vegan and whole30 friendly and slightly spicy. You can top it with more peas, croutons or lots of other great options!

Ingredients
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon chili flakes
  • 2 medium zucchini
  • 1/2 cup frozen spinach (cubes)
  • 1.5 cup frozen peas
  • 400 milliliters vegetable broth
  • 1/4 cup coconut milk
Instructions
  1. Cut your zucchini into pieces. 

  2. Heat olive oil in a pot at medium heat. Once hot, add the chili flakes and fry for about 30 seconds. 

  3. Add zucchini and frozen spinach to the chili flakes and fry at medium heat for 5 minutes. Stir every now and then. 

    I like to get spinach frozen in individual small cubes. It defrosts quickly and it's easy to measure out small amounts.
  4. After 5 minutes, add frozen peas and broth. Bring to a boil and let simmer for about 15 minutes until the vegetables are soft.

  5. Add coconut milk and blend until very smooth. Add more salt if desired. Enjoy! 

    I like to top my soup with bits of smoked salmon, roasted seeds, more peas, croutons or bacon bits. But it's also great without any toppings!
Keywords: zucchini pea soup, vegan soup, whole30 soup, paleo, whole30, whole30 recipes, green soup, pea soup, healthy soup, coconut milk,
Andrea Epstein in her kitchen
Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.