Courgette Pea and Pesto Soup

Last spring, I found myself with a sudden abundance of courgettes from a farmer's market haul and a handful of frozen peas in the freezer, wondering how to turn them into something more than a side dish. That afternoon, as I chopped the vegetables and caught the bright, grassy aroma of basil pesto from a jar on the shelf, it clicked—a soup that captures everything I love about green season in one bowl. This recipe came together almost by accident, but it's become my go-to when I want something fresh, vibrant, and ready in under half an hour.

I made this for my friend Sophie on a grey Tuesday afternoon when she'd had one of those weeks where everything felt overwhelming. We sat at my kitchen table with steaming bowls, and she said the green color alone made her feel better—something about it being so unapologetically alive. That moment taught me that food doesn't need to be complicated to nourish someone; sometimes a warm, verdant soup and good company are exactly what's needed.

Ingredients

• Olive oil: Use good quality oil here because it becomes part of the flavor, especially when you drizzle any extra over the top.
• Medium onion, finely chopped: The foundation that everything builds on—take a moment to chop it small so it melts into the soup.
• Garlic cloves, minced: Just two, but they make themselves known in the best way once the soup is blended.
• Courgettes (zucchini), diced: Fresh ones are lovely, but honestly, this soup forgives frozen courgettes if that's what you have on hand.
• Peas, frozen or fresh: These are the secret joy of the soup—they add sweetness and that pop of bright green you see in every spoonful.
• Potato, peeled and diced: This gives the soup body and creaminess without any actual cream, which I learned by happy accident when I tried it without.
• Vegetable stock: The quality matters more than you'd think; a good stock carries all those delicate vegetable flavors forward.
• Salt and freshly ground black pepper: Taste as you go, because the seasoning is what lets each ingredient shine.
• Basil pesto: Store-bought works perfectly, but homemade pesto (fresh basil, pine nuts, Parmesan, garlic, olive oil blended together) feels like a small luxury.
• Crème fraîche or Greek yogurt (optional): A dollop of this adds richness and a slight tang that plays beautifully against the pesto.
• Fresh basil leaves (optional): A few torn leaves on top bring everything full circle and make the bowl look intentional.

Instructions

Heat the oil and soften the onion:

Pour the olive oil into a large saucepan and let it warm over medium heat until it shimmers slightly. Add the chopped onion and let it cook gently for 3 to 4 minutes, stirring occasionally, until the pieces turn translucent and the kitchen starts to smell inviting.

Bloom the garlic:

Stir in the minced garlic and cook for about a minute until you catch that unmistakable, rich garlic aroma—this is the signal that you're building flavor. Don't let it brown, just let it become fragrant.

Add the courgettes and potato:

Toss in the diced courgettes and potato, stirring to coat them in the oil. Cook for 5 minutes, stirring now and then, as the vegetables begin to soften slightly at the edges.

Pour in the stock and simmer:

Add the vegetable stock, bring everything to a rolling boil, then lower the heat and let it simmer gently for 10 minutes. The vegetables will become completely tender and the broth will take on a soft green hue.

Add the peas and finish cooking:

Stir in the peas and simmer for another 5 minutes until they're heated through and the vegetables are completely soft. Taste a piece of courgette to check—it should break apart easily with your spoon.

Blend until smooth:

Remove the saucepan from heat and carefully blend the soup using an immersion blender, working in steady pulses until it reaches a silky, even consistency. If you're using a regular blender, let the soup cool slightly, work in batches, and be cautious with hot liquid.

Season and adjust:

Stir in the salt and pepper, then taste and adjust as needed—this is your moment to make it exactly right. Reheat gently over low heat if the soup has cooled while you were blending.

Serve with pesto:

Ladle the soup into bowls and swirl about a tablespoon of pesto into each one, creating those beautiful green ribbons. Top with a small dollop of crème fraîche or yogurt and a few torn basil leaves if you're feeling festive.

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There's something quietly magical about watching someone's expression shift when they taste this soup for the first time—it's as if the brightness of it catches them off guard in the most pleasant way. I've learned that food made with intention, even simple food, has a way of making people feel seen and cared for.

Blending for Silkiness

The blending step is where ordinary soup becomes something luxurious. I used to worry that I'd mess it up, but I've discovered that there's real freedom in this approach—if you like it slightly chunky, blend less; if you want velvet smoothness, blend more. An immersion blender is my preference because you can stand right there and feel when the texture shifts from rough to refined, but a regular blender works just as well if you're patient with batching.

Variations and Swaps

Once you understand how this soup works, it becomes a template for the seasons. In summer when asparagus is at its peak, swap out the courgettes and you've got an entirely different soup that tastes just as alive. Spinach is another beautiful option, and I've even made it with a mix of both for an extra deep green color that looks almost jewel-like in the bowl. The potato stays constant because it's doing the real work of creating body and richness.

Making It Your Own

I've found that the most satisfying version of this soup is the one you make with what you have and what you love. If pesto isn't your thing, a drizzle of good olive oil and some lemon zest work beautifully, or even a small handful of crispy breadcrumbs for texture. The bones of the recipe are solid enough to handle your own touches, and honestly, that's when cooking becomes fun instead of just following instructions.

• If you're cooking for someone with nut allergies, check your pesto carefully or make a dairy-free herb oil to swirl in instead.
• Crusty bread or a simple green salad alongside this makes it feel like a proper meal rather than just soup.
• Any leftovers keep well in the fridge for a few days and reheat gently without losing their brightness.

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This soup has become one of those recipes I return to again and again because it never disappoints and it always feels like a small gift to whoever's eating it. There's something about feeding people something that tastes this good and comes together this quickly that reminds me why I love cooking in the first place.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 2 days in advance and refrigerate. Reheat gently over medium-low heat, stirring occasionally. Add the pesto swirl just before serving for best presentation and flavor.

→ Is this suitable for freezing?

The soup base freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat. Add fresh pesto after reheating.

→ How do I make it vegan?

Use dairy-free pesto (avoid Parmesan) and omit crème fraîche or Greek yogurt. Many store-bought pestos are vegan, or blend fresh basil with pine nuts, nutritional yeast, garlic, and olive oil.

→ Can I use fresh peas instead of frozen?

Absolutely. Use about 300g shelled fresh peas and add them during the final 5 minutes of simmering. Fresh peas may cook slightly faster than frozen, so test for tenderness earlier.

→ What can I substitute for potato?

The potato adds creaminess without dairy. Substitute with 1/2 cup cannellini beans, cauliflower florets, or simply increase courgette quantity. The texture will vary slightly but remain delicious.

→ How do I store leftover pesto?

Store extra pesto in an airtight container, covered with a thin layer of olive oil to prevent oxidation. Refrigerate for up to 1 week or freeze in ice cube trays for longer storage.