Courgette Pea and Pesto Soup

The first time I harvested a giant courgette from my small garden I had no idea what to do with it. The afternoon air smelled of rain and earth when I decided to toss it into a pot with some bright peas. It turned into this luminous green bowl that felt like eating a concentrated version of springtime. I remember the steam fogging up my kitchen window while the kettle hummed in the background.

My friend once dropped by while I was blending this and the vibrant green color stopped her in her tracks. We sat on my tiny balcony and finished the whole pot while the sun dipped behind the trees. It was one of those rare evenings where the food made the conversation feel even warmer.

Ingredients

• Courgettes: These provide a mild sweetness and the bulk of the silky base.
• Peas: I suggest using frozen ones because they keep their bright color much better than fresh ones.
• Onion and Garlic: These humble aromatics create the essential foundation of savory flavor.
• Potato: This acts as a secret thickening agent that gives the soup a luxury mouthfeel.
• Vegetable Stock: Using a high quality broth ensures every spoonful is deeply satisfying.
• Pesto: This is the magic ingredient that adds a punch of herbs and richness at the end.

Instructions

Soften the aromatics:

Gently cook the onion and garlic in olive oil until they are soft and smelling wonderful. Do not let them brown because we want to keep the flavor light and sweet.

Simmer the heart:

Stir in the potato and courgette then pour over the stock to let everything bubble. This takes about fifteen minutes until the potato chunks are soft enough to mash with a fork.

Brighten the green:

Throw in the peas during the last five minutes of cooking. This keeps their color vivid and their flavor fresh instead of starchy.

Create the velvet:

Carefully use an immersion blender to transform the cooked vegetables into a silky smooth liquid. If you use a stand blender remember to work in batches so it does not overflow.

The herbal finish:

Stir in most of the pesto while the soup is hot and season it with salt and pepper. Save a little bit of pesto to swirl on top of each bowl for a beautiful presentation.

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I once made this for a rainy outdoor lunch and it was the only thing that kept us from retreating inside. There is something about the herby aroma of the pesto that makes even a cold day feel manageable.

Making It Your Own

You can easily swap the peas for broad beans or even add a handful of spinach. If you want a bit more heat a pinch of red chili flakes works wonders.

What to Serve on the Side

A piece of toasted sourdough rubbed with garlic is the ideal companion for this bowl. I love watching the bread soak up the green broth while the pesto swirls around.

Saving Some for Later

This soup is a fantastic candidate for meal prep because the flavors actually improve after a night in the refrigerator. Just make sure to store it in a container that seals tightly to keep that fresh basil scent locked in.

• Keep the leftovers chilled for up to three days for the best quality.
• Reheat the soup slowly on the stove top and avoid letting it reach a rolling boil.
• Add a fresh squeeze of lemon or a tiny bit more pesto right before serving to brighten the taste.

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This simple green soup is my favorite way to celebrate the changing seasons in a single bowl. I hope it brings a bit of brightness to your kitchen and your table.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for up to 3 days in the refrigerator. The flavors actually develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally, and add a splash of water or stock if it has thickened. Add the fresh pesto swirl just before serving for the best presentation and flavor.

→ Can I freeze this soup?

Absolutely. Freeze the soup without the pesto swirl for up to 3 months. Let it cool completely, then transfer to airtight containers or freezer bags, leaving some space for expansion. Thaw overnight in the refrigerator and reheat gently. Stir in fresh pesto after reheating for the best texture and vibrant green color.

→ What can I substitute for the pesto?

If you need a nut-free option, try blending fresh basil with olive oil, garlic, and nutritional yeast or Parmesan. For a dairy-free version, use vegan pesto or simply swirl through some crème fraîche and extra fresh basil. You could also use pistou (French basil sauce without nuts) or a dollop of herb-infused olive oil for a lighter finish.

→ Can I use frozen courgette?

Fresh courgette works best for texture and flavor, as frozen courgette can become watery when cooked. If you only have frozen, thaw and drain thoroughly before adding to the pan, and reduce the simmering time slightly to prevent the vegetables from becoming mushy. The soup will still be delicious, though slightly less vibrant in color.

→ How do I get the smoothest texture?

An immersion blender gives excellent results directly in the pot. If using a countertop blender, work in batches and be careful with hot liquids—remove the center cap of the lid and cover with a kitchen towel to let steam escape. For an ultra-silky finish, pass the blended soup through a fine-mesh sieve before adding the pesto.

→ Can I serve this cold?

Yes, this makes an excellent chilled summer soup. After blending, refrigerate for at least 4 hours or until thoroughly cold. The flavors brighten when served chilled, making it perfect for warm weather. Adjust the seasoning before serving, as cold dishes sometimes need a bit more salt and pepper to taste balanced.