# What You Need:
→ Vegetables
01 - 2 medium courgettes (zucchini), diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1⅓ cups frozen or fresh peas
05 - 1 medium potato, peeled and diced
→ Liquids
06 - 4 cups vegetable stock
→ Herbs and Seasoning
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper
→ Pesto
10 - 4 tablespoons basil pesto, store-bought or homemade
→ Optional Garnish
11 - Fresh basil leaves
12 - Crusty bread for serving
# How-To:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté for 3 to 4 minutes until softened but not browned.
02 - Add diced potato and courgette to the saucepan, stir well, and cook for 3 minutes.
03 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until potato is tender.
04 - Add peas and continue simmering for 5 minutes.
05 - Remove from heat. Use an immersion blender to blend soup until smooth, or carefully blend in batches using a countertop blender.
06 - Stir in 3 tablespoons of pesto and season with salt and pepper to taste.
07 - Ladle soup into bowls, swirl remaining pesto on surface, and garnish with fresh basil leaves. Serve hot with crusty bread if desired.
