Courgette Pea and Pesto Soup (Printable Version)

Vibrant spring soup with courgettes, peas and basil pesto swirl

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium courgettes (zucchini), diced
05 - 1 2/3 cups frozen or fresh peas
06 - 1 medium potato, peeled and diced (approximately 5.3 ounces)

→ Liquids

07 - 4 cups vegetable stock

→ Seasoning

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 4 tablespoons basil pesto
11 - 2 tablespoons crème fraîche or Greek yogurt (optional)
12 - Fresh basil leaves (optional)

# Directions:

01 - Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced courgettes and potato. Cook for 5 minutes, stirring occasionally to ensure even cooking.
04 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes until vegetables begin to soften.
05 - Add the peas and continue simmering for 5 minutes until all vegetables are tender and cooked through.
06 - Remove from heat. Use an immersion blender or transfer to a regular blender to purée the soup until completely smooth.
07 - Season with salt and pepper to taste. Reheat gently over low heat if needed.
08 - Ladle into serving bowls and swirl in 1 tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • Ready in half an hour, and it tastes like you spent the whole afternoon on it.
  • The pesto swirl transforms a simple vegetable soup into something restaurant-worthy without the fuss.
  • One bowl leaves you feeling nourished rather than weighed down, perfect for any time of year.
02 -
  • Don't skip the step of cooking the onion and garlic first—this is where all the flavor foundations are laid, and rushing it shows in the final taste.
  • If you prefer a thinner soup, add more stock; if you like it thicker, blend it longer or add less stock from the start.
  • Hot soup splatters in a blender, so always vent the lid slightly or use an immersion blender if you're nervous about this.
03 -
  • Taste the soup before blending and season it then—it's easier to adjust flavors before everything becomes smooth.
  • If your pesto is very thick or oily, thin it slightly with a spoonful of the soup broth before swirling, so it distributes beautifully instead of sitting in a clump.
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