Courgette Pea and Pesto Soup

Experience the essence of spring with this vibrant Courgette, Pea and Pesto Soup. This dish is a celebration of fresh garden flavors, combining the delicate sweetness of courgettes and peas with the punchy, aromatic notes of basil pesto. It is a light yet nourishing soup that brings a burst of green to your table.

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While the soup is incredibly simple to prepare, the result is sophisticated and creamy. The secret lies in the humble potato, which blends down to create a velvety texture without the need for heavy cream. Whether served as a starter or a light lunch, it is sure to become a seasonal favorite.

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

For the best results, use an immersion blender directly in the saucepan to achieve a silky-smooth consistency. If you find the soup too thick, you can add a small splash of hot water or stock to reach your preferred thickness before serving.

Varianten und Anpassungen

To make this recipe vegan, use a dairy-free pesto and omit the optional crème fraîche or yogurt. You can also experiment with other green vegetables; swapping the courgettes for asparagus or adding a handful of fresh spinach during the final simmer adds lovely variation.

Serviervorschläge

This soup is best enjoyed with a slice of warm, crusty bread for dipping. Alternatively, serve it alongside a crisp green salad for a light and refreshing meal.

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With its vibrant color and garden-fresh taste, this Courgette, Pea and Pesto Soup is a delightful way to enjoy the best of the season's produce in a simple, elegant bowl.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply use dairy-free pesto and omit the crème fraîche or Greek yogurt garnish. Many store-bought pestos contain Parmesan, so look for vegan varieties or make your own with nutritional yeast instead of cheese.

→ How long will this soup keep in the refrigerator?

The soup will keep for 3-4 days when stored in an airtight container in the refrigerator. Add the pesto swirl just before serving rather than storing it mixed in, as this maintains the best flavor and texture.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or stock if needed to adjust consistency.

→ What can I use instead of courgettes?

Asparagus or spinach work beautifully as alternatives. For asparagus, chop into small pieces and add with the peas. If using spinach, stir it in during the last 2 minutes of simmering just until wilted, then blend.

→ Do I need the potato in this soup?

The potato adds natural thickness and creaminess without dairy. You can omit it for a thinner soup, or substitute with half a cup of cooked white beans for added protein and a similar velvety texture.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully and add even more sweetness. If using fresh peas, add them during the last 3-4 minutes of simmering as they cook more quickly than frozen ones.