Zucchini Pea "Slime" Soup

Incredibly easy and ready in 30 minutes, tasty Zucchini Pea Soup makes a perfectly "slimy" addition to any Halloween table.
This recipe is packed with flavor. Using only a few simple vegetables that are easily available, a little olive oil, some good chicken stock, salt and pepper, you can make an amazing fresh soup. It comes together in minutes but tastes like its been simmering all day.
I like to eat soup for lunch a lot and this is one that really works for me. Much simpler than split pea with ham, similar, but not as heavy. The zucchini and peas hang out together with the onions and celery in complete harmony. It's a great salty sweet combination. Oh, and don't forget the pepper. I like to add lots of black pepper.
I make Zucchini Pea "Slime" Soup with Minor's brand or Better Than Bouillon brand soup base. Sometimes I have homemade stock on hand but sometimes not, and when I want soup fast these are really handy!
Since there's very little fat in this soup, I do add a few tablespoons of olive oil for texture and flavor but you could do with even less. I'm not sure how I would make this soup much healthier. Maybe more garlic? 
As a garnish, I sprinkled the soup with Black Lava salt. Charcoal coated flake salt is really pretty in this dish and it makes spooky black swirls as it melts in deliciously. If you are watching your salt intake you could use black sesame seeds.
It's perfect for Halloween parties, to warm up the kiddos after trick or treating or just for eating healthy! Zucchini Pea "Slime" Soup is a fast, fun recipe.
Happy Halloween!

Zucchini Pea "Slime" Soup


3-4 medium Zucchini

1 1/2 cup frozen peas

4 cups chicken stock

2 cloves garlic, minced

1/2 cup sweet onion, chopped

2 ribs of celery chopped

2 Tablespoons olive oil

salt and pepper to taste


Saute the onion, garlic and celery until translucent in the olive oil. (3-5 minutes)

Add the chopped zucchini and cook until it has softened. (about 5 minutes)


Now add the chicken stock and the peas and bring the pot to a boil.

Reduce the heat, cover and simmer 5-10 minutes, then puree with an immersion blender or blend in 3 batches in a standard blender.

Season with salt and lots of black pepper then serve.

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Copywrite © 2019 by Melisa Smith