Courgette, Pea and Pesto Soup

This vibrant Courgette, Pea and Pesto Soup is a celebration of spring flavors. Brimming with fresh courgettes and sweet peas, it is finished with a fragrant swirl of herby pesto to create a dish that is as nourishing as it is delicious. Whether you are looking for a light lunch or a fresh starter, this easy-to-make soup is a perfect choice.

Save

Using simple pantry staples like frozen peas and jarred pesto makes this recipe highly accessible. It is a fantastic way to enjoy seasonal produce with minimal effort, resulting in a hearty and healthy meal that the whole family will appreciate.

Ingredients

• 2 medium courgettes (zucchini), diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 200 g (1 1/3 cups) frozen or fresh peas
• 1 medium potato, peeled and diced
• 1 liter (4 cups) vegetable stock
• 2 tbsp olive oil
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 4 tbsp basil pesto (store-bought or homemade; vegetarian if needed)
• Fresh basil leaves (optional)
• Crusty bread (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened but not browned.

Step 2

Add the diced potato and courgette, stir well, and cook for another 3 minutes.

Step 3

Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potato is tender.

Step 4

Add the peas and simmer for a further 5 minutes.

Step 5

Remove from heat. Use an immersion blender (or blender in batches) to blend the soup until smooth.

Step 6

Stir in 3 tablespoons of pesto, and season with salt and pepper to taste.

Step 7

Ladle into bowls, swirl in the remaining pesto, and garnish with fresh basil. Serve hot with crusty bread if desired.

Zusatztipps für die Zubereitung

For the smoothest consistency, use an immersion blender or a high-powered countertop blender. If you desire extra creaminess, you can add a splash of cream or coconut milk just before blending. Make sure you have a large saucepan and a sharp knife ready for prepping your vegetables.

Varianten und Anpassungen

This recipe is highly versatile. For a vegan version, simply swap traditional pesto for a vegan-friendly variety. If you want to vary the texture, try replacing the peas with broad beans. To keep the dish gluten-free, ensure your pesto is certified and serve with gluten-free bread.

Serviervorschläge

Serve this soup piping hot with a side of rustic crusty bread for dipping. During warmer months, it can also be enjoyed chilled as a refreshing summer soup. Garnish with a few extra fresh basil leaves and a final swirl of pesto for a professional touch.

Save

Each serving of this nutritious soup contains approximately 230 calories, 12g of fat, 24g of carbohydrates, and 6g of protein. It is a well-balanced meal that provides a wonderful way to enjoy the flavors of the season while staying healthy.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most store-bought options now offer dairy-free versions, or you can make your own using nutritional yeast instead of Parmesan.

→ Can I use fresh peas instead of frozen?

Absolutely! Fresh peas work wonderfully and will give an even sweeter flavor. You'll need about 200g of podded fresh peas. Add them at the same stage as you would frozen peas.

→ How can I make the soup creamier?

For extra creaminess, add a splash of double cream, crème fraîche, or coconut milk just before blending. This will give the soup a richer, more luxurious texture without overpowering the fresh vegetable flavors.

→ Can this soup be served cold?

Yes, this soup is excellent served chilled during warmer months. After blending and seasoning, allow it to cool completely, then refrigerate for at least 2 hours. Adjust seasoning before serving as cold temperatures can mute flavors.

→ How long will this soup keep in the fridge?

Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What can I substitute for courgette?

You can use other green vegetables like broccoli, spinach, or green beans. Keep in mind that different vegetables will change the flavor profile slightly, but they'll still work beautifully with the pesto.