Courgette Pea and Pesto Soup (Printable)

Vibrant spring soup with courgette, sweet peas, and aromatic basil pesto swirl.

# What You Need:

→ Vegetables

01 - 2 medium courgettes (zucchini), diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1⅓ cups frozen or fresh peas
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4 cups vegetable stock

→ Herbs & Seasoning

07 - 2 tablespoons olive oil
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper

→ Pesto

10 - 4 tablespoons basil pesto, store-bought or homemade

→ To Serve

11 - Fresh basil leaves for garnish
12 - Crusty bread

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until softened but not browned.
02 - Add diced potato and courgette to the pan, stir well, and cook for 3 minutes to develop flavor.
03 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes until potato is tender.
04 - Add peas and simmer for an additional 5 minutes until heated through.
05 - Remove from heat. Use an immersion blender to blend until smooth, or transfer to a countertop blender in batches.
06 - Stir in 3 tablespoons pesto and season with salt and pepper to taste.
07 - Ladle into bowls, swirl remaining pesto on top, and garnish with fresh basil. Serve hot with crusty bread if desired.

# Expert Suggestions:

01 -
  • It feels like a fresh garden hug even if you are using frozen ingredients.
  • The hidden potato creates a naturally creamy texture without a single drop of heavy dairy.
02 -
  • Adding the peas too early will result in a dull brown soup instead of a bright green one.
  • Checking the salt level of your pesto is crucial before you add any extra seasoning.
03 -
  • Keep the skins on the courgettes to ensure the soup stays a vivid emerald color.
  • For an extra decadent finish you can add a small dollop of Greek yogurt or creme fraiche.
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