Courgette Pea and Pesto Soup

There's something about the first warm day of spring that makes me want to blend everything green in the kitchen. My neighbor passed over a basket of courgettes one April morning, and I had this sudden urge to turn them into something silky and bright. The pesto swirl came later—almost by accident, when I realized a spoonful of green goodness was exactly what the soup needed to feel complete.

I made this for my partner on a Tuesday evening when we both came home exhausted, and somehow a bowl of this soup turned the whole mood around. The kitchen filled with the smell of garlic and fresh basil, and by the time we sat down, it felt like an actual occasion. That's when I learned this soup has a quiet magic to it.

Ingredients

• Olive oil: The foundation that lets the vegetables release their sweetness without burning.
• Onion and garlic: These two create the aromatic base that makes everyone ask what you're cooking.
• Courgettes: The star player—they turn creamy and almost melts into the broth when blended.
• Peas: Whether frozen or fresh, they add natural sweetness and a whisper of earthiness that balances the courgette.
• Potato: This acts as a gentle thickener, giving the soup body without any cream.
• Vegetable stock: Use good quality if you can; it really does make a difference in the final flavor.
• Salt and black pepper: Season as you go, tasting constantly—everyone's palate is different.
• Basil pesto: The final swirl that transforms the entire bowl; homemade is worth the five minutes if you have fresh basil.
• Crème fraîche or Greek yogurt: Optional, but a dollop adds a touch of luxury and tang.

Instructions

Warm your base:

Heat the olive oil in a large saucepan over medium heat and add the finely chopped onion. You'll know it's ready when the onion turns translucent and soft, about three to four minutes—listen for the gentle sizzle and breathe in that sweet aroma.

Build the aromatics:

Stir in the minced garlic and let it cook for just one minute until your kitchen smells absolutely alive. Don't let it brown; you want that fresh, pungent garlic flavor, not a bitter one.

Add your vegetables:

Toss in the diced courgettes and potato, stirring occasionally for about five minutes until they begin to soften slightly at the edges. The courgettes will release a little liquid—that's exactly what you want.

Simmer it all together:

Pour in the vegetable stock, bring everything to a gentle boil, then lower the heat and let it bubble away quietly for ten minutes. You'll notice the vegetables becoming tender and the broth taking on a delicate green hue.

Finish the vegetables:

Add the peas and simmer for another five minutes until all the vegetables are completely soft and give no resistance when you pierce them with a fork. The soup should smell bright and vegetal now.

Purée into smoothness:

Remove the pan from heat and use an immersion blender to purée the soup until it's silky and smooth, or carefully transfer batches to a regular blender. Work in batches if blending normally, and always let hot soup cool slightly before blending to avoid splatters.

Season with intention:

Taste as you add salt and freshly ground black pepper—season lightly at first, then adjust. Reheat gently over low heat if the soup has cooled while blending.

Serve with style:

Ladle the soup into bowls and swirl a tablespoon of pesto into each one, letting it ribbon through the green. Top with a small dollop of crème fraîche or Greek yogurt and a few fresh basil leaves if you have them.

Save

My mother-in-law once told me that green soups always remind her of spring even in the middle of winter, and she was right. Every time I make this, it's like pressing pause on whatever season is happening outside and creating a little pocket of May in the kitchen.

The Magic of Pesto

The pesto isn't just garnish here—it's the final conversation partner in the bowl. If you make your own by blending fresh basil, pine nuts, Parmesan, garlic, and olive oil, you'll taste the difference immediately. Store-bought is absolutely fine too, and some days that's what life calls for, but homemade only takes about five minutes and makes you feel like you've done something special.

Making It Your Own

This soup welcomes substitutions with an open mind. I've swapped the courgettes for asparagus in late spring and for spinach when I'm feeling different. The technique stays the same, but the personality of the soup shifts with what's in your crisper drawer.

Serving Suggestions and Storage

Serve this alongside crusty bread for soaking up every last spoonful, or pair it with a simple green salad for a light lunch. It keeps in the fridge for three days and freezes beautifully for up to three months, though it's best enjoyed fresh when the flavor is brightest.

• Swirl in the pesto just before serving rather than stirring it in, so you get those beautiful ribbons of green.
• Make a double batch and freeze half in individual containers for quick weeknight dinners.
• For a vegan version, use dairy-free pesto and skip the crème fraîche entirely, or use coconut cream instead.

Save

This soup has become my quiet victory in the kitchen—simple enough that I don't overthink it, but impressive enough that people ask for the recipe. Make it once and it'll find its way onto your table again and again.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes beautifully. Allow it to cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding the pesto garnish just before serving.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully and add even more sweetness. Shell about 500 g of peas in their pods to get 250 g shelled. Add them during the last 5 minutes of simmering to preserve their bright color and delicate flavor.

→ How do I make it vegan?

Use a dairy-free pesto (skip the Parmesan or use nutritional yeast) and omit the crème fraîche or Greek yogurt garnish. The soup itself is naturally plant-based and just as creamy and satisfying without dairy.

→ What can I serve with this soup?

Crusty bread, garlic bread, or a warm baguette are perfect for dipping. A simple green salad with lemon vinaigrette makes a nice accompaniment. For a more substantial meal, serve with a grilled cheese sandwich or quiche.

→ Can I substitute the courgettes?

Yes, try asparagus, spinach, or broccoli instead. Asparagus adds a lovely spring flavor, spinach provides extra nutrients, and broccoli gives a slightly heartier texture. Adjust cooking times as needed.