Begin by washing the zucchini and peas under cold running water. Once rinsed, dice the zucchini into medium-sized chunks. 2. In a large pot, heat the olive oil over medium heat. Toss in your chopped onion. Sauté until it turns translucent.
Introduce the minced garlic to the pot, and let it cook for a minute or two until fragrant.
In goes your Vegan Zucchini and Pea Soup stars: the diced zucchini and peas. Give them a good stir, letting them mingle with the onion and garlic.
Pour the vegetable broth into the pot, ensuring all the veggies are submerged.
Season with salt and pepper, then bring the mixture to a boil. Once boiling, reduce the heat to simmer.
Allow your Vegan Zucchini and Pea Soup to simmer gently for about 20 minutes, or until the zucchini is tender.
Stir in the fresh mint leaves, reserving a few for garnishing later.
Using a blender or hand mixer, blend the soup until it’s creamy and smooth. If you prefer a chunkier texture, you can pulse a few times.