Courgette, Pea and Pesto Soup

My neighbor stopped by one April morning with a basket of courgettes from her garden, and I had no idea what to do with half of them. That afternoon, I threw together whatever green vegetables I could find, added a generous dollop of pesto, and discovered something that tasted like spring itself. Now I make this soup whenever I want to feel like the season has turned in my favor, even if it hasn't quite yet outside.

I made this for my sister's book club last summer, and someone asked for the recipe before they'd even finished their bowl. That moment taught me that simple, honest food often wins over anything complicated, and I've been making it ever since whenever I want to impress without overthinking.

Ingredients

• Courgettes: Medium ones have fewer seeds and a delicate flavor that won't overpower the soup, unlike larger ones that can taste watery.
• Potato: This starchy base helps thicken the soup naturally and adds body without cream.
• Peas: Fresh or frozen work equally well, though frozen keeps longer and honestly tastes fresher than out-of-season fresh ones.
• Vegetable stock: Use a good one if you can; it's the backbone of flavor here.
• Basil pesto: Store-bought is fine, but homemade changes everything if you have the time and fresh basil.
• Olive oil: Don't skip this or use the cheapest bottle; it softens the onion and garlic in a way that sets the tone.

Instructions

Sauté your aromatics:

Warm the olive oil and cook the onion and garlic gently until they smell sweet and have softened. This takes patience, but rushing this step means missing the foundation of everything that follows.

Build layers with vegetables:

Add the potato and courgette, stir them around so they get coated in the warm oil, and let them sit for a few minutes. You're not trying to cook them through yet, just beginning to wake them up.

Simmer until tender:

Pour in your stock, bring it to a boil, then dial back the heat and let everything bubble gently for 15 minutes. The potato should break apart easily with a fork when it's ready.

Add the peas:

These need only 5 minutes in the warm broth to cook through, and any longer starts to dull their bright color and flavor.

Blend to smoothness:

Use an immersion blender if you have one, moving it slowly through the pot until the soup is velvety. If you don't have one, work in batches with a regular blender, letting the steam escape carefully as you go.

Finish with pesto and seasoning:

Stir in most of the pesto, then taste as you season with salt and pepper, remembering that pesto already carries both and you don't want to overdo it.

Serve with intention:

Ladle the soup into bowls and swirl in the last of the pesto like you're painting something beautiful, then finish with a scatter of fresh basil.

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There's something about serving a bowl of this soup to someone on a day when they needed comfort that made me realize this isn't just dinner, it's a small gift wrapped in warmth.

Why This Soup Works Any Time of Year

Spring might be when the idea came to me, but this soup has lived in my kitchen through every season. In summer, I chill it and serve it with an extra basil leaf and a crack of black pepper, and it tastes like cold, green relief. Winter versions get a swirl of cream stirred in, turning it almost velvety in a way that feels like comfort in a bowl. The courgette is mild enough that it never overstays its welcome, and the peas bring sweetness that works whether the weather is hot or cold.

Making It Your Own

The beauty of this recipe is how forgiving it is to your own preferences and what's in your vegetable drawer. Some people swap the peas for broad beans, which are earthier and slightly more substantial. Others add a handful of spinach at the very end for extra green. I've even added a splash of cream before blending when I wanted something richer, or coconut milk for a subtle tropical note. The bones of the recipe stay the same, but it bends easily to what you want it to be.

Tips That Make the Difference

The small moments in cooking this are where the magic lives. Let your vegetables get to know the warm oil before you pour in the stock; don't rush the blending or you'll trap air and end up with soup that looks frothy instead of smooth; taste everything before you season because pesto is already quite salty. These aren't rules written in stone, but they're lessons I learned by doing this soup over and over again.

• If your soup breaks or looks separated after blending, a quick whisk with a fork or another pass with the immersion blender usually brings it back together.
• Fresh basil leaves for garnish make an enormous visual and flavor difference, so don't skip them even if you're in a hurry.
• This soup keeps beautifully in the fridge for three days and freezes well for up to a month, making it perfect for meal prep or unexpected guests.

Save

This soup has become my go-to when I want to eat something that feels both nourishing and celebratory, like I'm honoring the ingredients instead of just cooking dinner. Make it once and you'll understand why it never leaves the rotation.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto containing dairy and ensure your vegetable stock is vegan-friendly.

→ How can I make the soup creamier?

Add a splash of double cream or coconut milk before blending for extra richness and a silkier texture.

→ Can I use different vegetables?

Absolutely! Try swapping peas for broad beans or adding spinach for variation while maintaining the vibrant green color.

→ Is this soup suitable for serving cold?

Yes, this soup is excellent served chilled as a refreshing summer dish. Simply cool completely and refrigerate before serving.

→ How long can I store leftovers?

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

→ What if I don't have an immersion blender?

Use a regular countertop blender and blend the soup in batches. Allow it to cool slightly before blending for safety.