Courgette, Rocket and Pea Soup

This deliciously fresh and super green soup I’m happy to say is made from nearly all just picked ingredients from the garden or Andy’s dads allotment. It came about as I came home to find the most enormous courgette I’ve ever seen (and round!) in the kitchen. Clearly the only thing to be done was to make some soup; however as I didn’t have many other ingredients some creatively was called for.
So, some spring onions, rocket and basil from the garden and some organic frozen peas for some protein, sweetness and to make the soup more substantial.
I’m really pleased with the result; delicious and super healthy. Yay!

I don’t know about you but I used to be slightly nervous about making soup – I’ve really got no idea why as they are the easiest things to make ever as you just can’t go too far wrong if you start with onions, garlic and veg stock as a base and then use one key veg. For example; tomatoes, butternut squash, carrots, peas, courgette, sweet potato, parsnip, broccoli and then add in lots of herbs and season really well. I always like to add in some pulses, beans, nut butter, tahini or seeds for protein, texture and crunch.

Courgette, rocket and pea soup

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  5 minutes preparation time
  15 minutes cook time


  • 6 spring onions roughly chopped
  • 2 tbsp oilive oil
  • 3 cloves garlic sliced
  • 1 huge courgette (like mine) or 8 regular ones chopped into small chunks
  • Organic veg stock in 1.5 pints boiling water
  • 2 cups rocket
  • 2 cups organic frozen peas
  • Handful basil
  • Sea salt and pepper
  • Optional toppings; pumpkin seeds, more peas added in at the end, squeeze lemon juice, spoonful of tahini.


  1. Add the sping onions to a large saucepan with the oil and cook on a medium heat until the onions are soft. Add in the garlic and cook for a further 30 seconds then add the courgette.
  2. Fry for 2-3 minutes to soften a little then add in the veg stock.
    Simmer for 5-6 minutes then add in the rocket, peas and basil. Cook for a further minute or two until the rocket has wilted and the peas are cooked.
  3. Blitz the soup with a food processor or hand blender until smooth and creamy. Add salt and pepper to taste.
  4. Great topped with a handful of peas, pumpkin seeds, squeeze of lemon juice and a swirl of tahini.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. lasertest on September 22, 2015 at 1:20 am

    Hey! This is my 1st comment here so I just wanted to give a quick shout out and
    say I really enjoy reading your articles. Can you suggest any other blogs/websites/forums that cover the same
    topics? Thanks a lot!

  2. lasertest on September 22, 2015 at 6:35 am

    Hi there! I know this is kinda off topic nevertheless I’d figured
    I’d ask. Would you be interested in exchanging links or
    maybe guest writing a blog post or vice-versa? My blog covers a lot
    of the same subjects as yours and I believe we could greatly benefit from each other.
    If you are interested feel free to shoot me an email. I look forward
    to hearing from you! Wonderful blog by the way!

    • Niki on September 27, 2015 at 5:55 pm

      So glad you enjoy my blog..
      Best wishes
      Niki xx

  3. Jade Wright on September 23, 2015 at 9:45 am

    This looks yummy too! 🙂

    I’ve just been reading your ‘About’ section. How long have you been a Vegan for? Do you find the meals to be satisfying when you are also exercising? I only ask because I would really love to be a Vegan! I was a Vegetarian for 10 years but then I started eating fish and I found it satisfied me and kept me fuller for longer. I have tried a few times going completley plantbased, but I really struggled with my energy levels. x

  4. Niki on September 27, 2015 at 5:59 pm

    Hey Jade!
    I’ve been vegan for 18 months now. Like you I was worried about my energy levels when training but I haven’t had any issues at all. The key for me is including lots of plantbased protein like pulses and nuts and seeds. However ultimately you’ve got to listen to your body. I hope that helps.
    Kindest regards
    Niki xx

Leave a Comment

Recipe Tags: courgette pea rocket soup


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.

Did you know my NEW Cookbook is out now?