Courgette, Pea and Pesto Soup

Courgette, Pea and Pesto Soup is a vibrant, spring-inspired dish that brings a burst of seasonal freshness to your table. Brimming with nutritious vegetables and finished with a fragrant swirl of herby pesto, it is the perfect way to celebrate the arrival of warmer weather and fresh garden produce.

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This soup combines the subtle, earthy tones of courgette and potato with the bright sweetness of peas. The addition of basil pesto at the end elevates the dish with an aromatic punch, creating a bowl of comfort that feels light and healthy.

Ingredients

• 2 medium courgettes (zucchini), diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 200 g (1 1/3 cups) frozen or fresh peas
• 1 medium potato, peeled and diced
• 1 liter (4 cups) vegetable stock
• 2 tbsp olive oil
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 4 tbsp basil pesto (store-bought or homemade)
• Fresh basil leaves (optional)
• Crusty bread (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened but not browned.

Step 2

Add the diced potato and courgette, stir well, and cook for another 3 minutes.

Step 3

Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potato is tender.

Step 4

Add the peas and simmer for a further 5 minutes.

Step 5

Remove from heat. Use an immersion blender (or blender in batches) to blend the soup until smooth.

Step 6

Stir in 3 tablespoons of pesto, and season with salt and pepper to taste.

Step 7

Ladle into bowls, swirl in the remaining pesto, and garnish with fresh basil. Serve hot with crusty bread if desired.

Zusatztipps für die Zubereitung

For the smoothest texture, ensure the diced potato is completely soft before blending. If you are using a countertop blender instead of an immersion blender, be careful to blend in small batches and leave a gap for steam to escape to avoid any accidents.

Varianten und Anpassungen

For a vegan soup, simply swap the traditional pesto for a vegan-certified version. To achieve extra creaminess, you can add a splash of cream or coconut milk before the blending stage. For a different twist, try swapping the peas for broad beans.

Serviervorschläge

Serve this soup piping hot alongside some warm, crusty bread. This recipe is also excellent when served chilled, making it a refreshing option for a light summer lunch on a hot day.

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With its beautiful green color and fresh, herby aroma, this Courgette, Pea and Pesto Soup is a true celebration of simple, wholesome ingredients. It's a versatile dish that brings the best of the season straight to your bowl.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most store-bought pesto contains dairy and sometimes nuts, so check labels carefully or make your own vegan version with nutritional yeast.

→ How do I make the soup creamier?

Add a splash of cream or coconut milk just before blending for extra richness. You can also stir in a dollop of crème fraîche or Greek yogurt when serving.

→ Can I use frozen courgettes instead of fresh?

Fresh courgettes work best for flavor and texture, but frozen can be used in a pinch. Thaw and drain excess water before adding to avoid diluting the soup.

→ What other vegetables can I substitute for peas?

Broad beans make an excellent alternative and provide a slightly earthier flavor. Edamame or green beans can also work well as substitutes.

→ Can this soup be served cold?

Absolutely! This soup is excellent served chilled during warmer months. Prepare as directed, allow to cool completely, then refrigerate for at least 2 hours before serving.

→ How long can I store leftover soup?

Store in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if needed.