Courgette Pea and Pesto Soup

This Courgette, Pea and Pesto Soup is a vibrant, spring-inspired dish that highlights the freshness of zucchini and the natural sweetness of peas. Finished with a lively, aromatic swirl of basil pesto, it offers a comforting yet light bowl of goodness that is ready in just 30 minutes.

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Perfect for a quick weekday lunch or a light dinner starter, this soup combines simple pantry staples like onions and potatoes with seasonal vegetables to create a beautifully smooth and nourishing meal.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 medium courgettes (zucchini), diced
• 250 g (1 2/3 cups) frozen or fresh peas
• 1 medium potato, peeled and diced (about 150 g)
• 1 liter (4 cups) vegetable stock
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 4 tbsp basil pesto (store-bought or homemade)
• 2 tbsp crème fraîche or Greek yogurt (optional)
• Fresh basil leaves (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3

Add the courgettes and potato. Cook for 5 minutes, stirring occasionally.

Step 4

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Step 5

Add the peas and continue simmering for 5 minutes, until all vegetables are tender.

Step 6

Remove from heat. Use an immersion blender or regular blender to purée the soup until smooth.

Step 7

Season with salt and pepper. Reheat gently if needed.

Step 8

Ladle into bowls and swirl in a tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil, if desired.

Zusatztipps für die Zubereitung

To ensure a silky texture, make sure the potato and courgettes are completely tender before blending. If using a regular blender, work in batches and be careful with the hot liquid.

Varianten und Anpassungen

For a vegan version, use dairy-free pesto and skip the crème fraîche. You can also experiment by swapping courgettes for asparagus or spinach to create a different seasonal variation.

Serviervorschläge

This soup is best served hot with a side of crusty bread for dipping or a fresh green salad to keep the meal light and balanced.

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With its beautiful green hue and aromatic finish, this Courgette, Pea and Pesto Soup is a delightful way to enjoy the best of spring produce in a single bowl.

Recipe FAQ

→ Can I make this soup vegan?

Yes, simply use dairy-free pesto and omit the optional crème fraîche or Greek yogurt garnish. Many supermarkets now stock excellent plant-based pesto alternatives, or you can easily make your own using nutritional yeast instead of Parmesan.

→ How long will this soup keep in the refrigerator?

The soup stores beautifully for 3-4 days when kept in an airtight container. However, add the pesto swirl just before serving rather than storing it mixed in, as the vibrant green color may dull over time. The soup also freezes well for up to 3 months.

→ Can I use frozen courgettes instead of fresh?

Fresh courgettes work best here as they maintain better texture when blended. Frozen courgettes tend to become waterlogged after thawing, which could make your soup thin and watery. If you're in a pinch, frozen peas work perfectly well though.

→ What can I serve with this soup?

Crusty bread or toasted baguette slices are ideal for soaking up the silky broth. A simple green salad with lemon vinaigrette provides fresh contrast. For a more substantial meal, pair with a grilled cheese sandwich or serve as a starter before a pasta main course.

→ Can I substitute the potato for something else?

The potato provides natural creaminess and body, but you could use cannellini beans or a small amount of cooked rice for similar texture. If you prefer a thinner soup, simply omit the potato altogether and reduce the stock slightly to maintain flavor concentration.