Courgette, Pea and Pesto Soup

This Courgette, Pea and Pesto Soup is a vibrant, spring-inspired dish brimming with fresh courgettes, sweet peas, and a rich swirl of herby pesto. It is the perfect recipe for celebrating the fresh flavors of the season in a light yet satisfying way.

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The combination of tender vegetables and aromatic basil pesto creates a beautiful green soup that is as pleasing to the eye as it is to the palate. With simple ingredients like courgette and frozen peas, you can whip up a gourmet-style meal with minimal effort.

Ingredients

• Vegetables: 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
• Liquids: 1 liter (4 cups) vegetable stock
• Herbs & Seasoning: 2 tbsp olive oil; ½ tsp salt, or to taste; ¼ tsp black pepper
• Pesto: 4 tbsp basil pesto (store-bought or homemade; vegetarian if needed)
• To Serve (Optional): Fresh basil leaves; crusty bread

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 extra creaminess, add a splash of cream or coconut milk before blending. Using an immersion blender directly in the saucepan makes the process quick and results in a perfectly smooth texture.

Varianten und Anpassungen

For a vegan soup, use a vegan-certified pesto. You can also swap the peas for broad beans for a delightful seasonal variation. For a gluten-free meal, ensure your pesto and choice of bread are gluten-free.

Serviervorschläge

Ladle the soup into bowls and garnish with extra pesto and fresh basil. While it is wonderful served hot with crusty bread, it is also excellent served chilled as a refreshing summer soup.

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Enjoy this simple yet sophisticated soup as a light lunch or a starter for a spring dinner party. It is a wonderful way to pack in your greens while enjoying the classic Mediterranean flavors of basil and garlic.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Check the label to ensure it's dairy-free and made without Parmesan cheese.

→ Can I use fresh peas instead of frozen?

Absolutely! Fresh peas work wonderfully in this soup. You'll need about 200g of shelled fresh peas. Add them at the same stage as you would frozen peas.

→ How do I make this soup creamier?

For extra creaminess, add a splash of double cream or coconut milk just before blending. This will give the soup a richer, silkier texture.

→ Can I serve this soup cold?

Yes, this soup is excellent served chilled, making it a perfect summer dish. Allow it to cool completely, then refrigerate for at least 2 hours before serving.

→ What can I substitute for courgette?

You can substitute courgette with green beans, broccoli, or spinach for a different flavor profile while maintaining the vibrant green color and fresh taste.

→ How long can I store leftovers?

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