Courgette Pea and Pesto Soup

The first time I picked up courgettes from a roadside stand I had no idea they would become my favorite soup base. The sun was beating down and the green vegetables looked so vibrant against the dusty wooden crates. I wanted something that tasted like that specific shade of garden green. This recipe captures that bright garden fresh feeling perfectly without needing a whole afternoon in the kitchen.

I recall a rainy Tuesday when the sky was a miserable grey and I desperately needed a pick me up. I tossed everything into the pot and the smell of sauteing garlic immediately lifted my spirits. By the time I added the peas the kitchen was filled with a scent that reminded me of spring even though the rain was hammering against the window. It turned a dreary evening into a cozy celebration of simple ingredients.

Ingredients

• Courgettes: These act as a silky base that thickens the soup without needing heavy cream.
• Peas: I prefer frozen ones because they keep that brilliant emerald color and add a subtle sweetness.
• Potato: A single potato provides just enough starch to give the texture a velvet like finish.
• Vegetable Stock: Using a high quality stock makes a massive difference in the final depth of the soup.
• Basil Pesto: This is the secret ingredient that ties the earthy courgette and sweet peas together.
• Garlic and Onion: These provide the essential aromatic foundation that builds savory complexity from the start.

Instructions

Soften the Aromatics:

Warm the oil in your pot and let the onion and garlic gently sizzle until they turn translucent. Watch the heat carefully so they do not brown or become bitter.

Build the Base:

Stir in the chopped potato and courgette cubes to coat them in the flavored oil. Let them cook for a few minutes to start releasing their natural juices.

Simmer it Down:

Pour in your stock and let the pot bubble away until the potato pieces feel soft when pierced with a fork. This usually takes about fifteen minutes of gentle simmering.

Brighten with Peas:

Add the peas at the very end to ensure they stay bright green rather than turning a muddy olive color. Just five minutes more is all they need to become tender.

Blend to Silk:

Use your immersion blender to transform the chunky vegetables into a smooth and vibrant liquid. Work in circles to make sure no stray potato lumps remain.

The Finishing Swirl:

Stir in the pesto and season the soup with salt and pepper until the flavors really pop. Ladle it into bowls and add one last little dollop of pesto for a beautiful marbled effect.

Save

My toddler once refused to eat anything green until I served this soup in a special bowl with a swirl of pesto. Watching them lick the spoon clean while declaring it green monster soup was a victory I will never forget. It proved that sometimes all a vegetable needs is a little bit of magic and a lot of blending.

Perfecting the Texture

Getting the texture right depends entirely on how much you blend the vegetables. Some days I prefer a rustic feel with a few chunks of courgette left behind for a bit of bite. If you want a restaurant style finish pass the blended soup through a fine mesh sieve.

Making it Plant Based

While traditional pesto contains parmesan you can easily find plant based versions that use nutritional yeast instead. I once made this for a vegan friend and the flavor was just as robust and satisfying. Just ensure your vegetable stock is also fully plant based to keep the dish inclusive for everyone.

Storing and Reheating

This soup stores remarkably well in the fridge for up to three days which makes it a great meal prep option. When you reheat it do so slowly over a low flame to avoid scorching the delicate flavors.

• Add a splash of water if the soup thickens too much while sitting in the fridge.
• Avoid boiling the soup once the pesto has been added to keep the herb flavor fresh.
• Freeze individual portions in airtight containers for a quick and healthy lunch later in the month.

Save

This vibrant green soup is a reminder that the simplest garden ingredients often create the most memorable meals. I hope every spoonful brings a bit of springtime sunshine to your kitchen.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ What can I use instead of potato?

You can replace the potato with ½ cup of cooked white beans, cauliflower florets, or simply omit it. The potato adds creaminess and body, but the soup remains delicious without it for a lighter version.

→ Is this soup good served cold?

Absolutely! This soup makes an excellent chilled soup for summer days. After blending, refrigerate for at least 2 hours to chill thoroughly. You may want to adjust seasoning before serving cold, as flavors can taste more muted.

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most pesto contains Parmesan cheese, so look for plant-based alternatives or make your own with nutritional yeast, basil, garlic, pine nuts, and olive oil.

→ How do I make the soup extra creamy?

Stir in 2-3 tablespoons of heavy cream, coconut milk, or crème fraîche after blending and before serving. You can also blend in a small avocado or use more potato for a naturally creamy texture without dairy.