Summer Soup with peas, carrots and zucchini

Zucchini Summer Soup

Yield: 4 people
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
This Zucchini Summer Soup is a very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal!
Print Recipe
4.5 from 8 votes


  • 2 tablespoons extra virgin oil
  • 2/3 cup red onion — chopped
  • ½ cup carrot — diced
  • 1 cup sweet potato — diced
  • 4 cups low sodium vegetable broth
  • 1 cup zucchini — diced
  • ½ cup frozen peas
  • ½ cup chickpeas
  • 1 teaspoon garlic powder
  • A pinch of chili pepper
  • Salt and pepper
  • 2 tablespoons chopped fresh Italian parsley


  1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
  2. Cook for about 10 minutes.
  3. Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
  4. Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
  5. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley
Course: Soup
Cuisine: American
Keyword: dairy free, gluten-free, lunch, paleo, soup, Special Diet, vegan, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 191, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 349mg, Potassium: 287mg, Carbohydrates: 26g, Fiber: 6g, Sugar: 9g, Protein: 6g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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