Save I stumbled across this courgette, pea and pesto soup recipe during a rainy spring afternoon when my garden's zucchini plants had suddenly produced more than I knew what to do with. The vibrant green color caught me off guard – I wasn't expecting something so simple to look like spring in a bowl. Steam rising from the pot filled my kitchen with the gentle aroma of basil and sweet peas, immediately brightening my mood despite the weather outside.
Last April, my neighbor dropped by unexpectedly just as I was ladling this soup into bowls. The kitchen windows were fogged from the steam, and outside the spring rain was pouring. She looked cold and damp, so I offered her a bowl without thinking twice. Now she texts me every time the forecast shows rain, asking if soup is on the menu – it's become our little tradition.
Ingredients
- Courgettes (Zucchini): Look for medium, firm courgettes with bright green skin – the smaller ones tend to have more flavor and fewer seeds.
- Frozen Peas: I actually prefer frozen over fresh sometimes because they're picked and frozen at peak ripeness, locking in that sweet flavor and vibrant color.
- Potato: This humble ingredient is the secret to creating a velvety texture without adding cream – it breaks down and gives the soup body.
- Pesto: Store-bought works perfectly well, but if you have a basil plant going wild in summer, homemade pesto takes this soup to another level.
Instructions
- Start with aromatics:
- Heat the olive oil in a large saucepan and add the onion and garlic, letting them soften until translucent and fragrant. You want them soft but not browned – we're building flavor foundations here.
- Add the vegetables:
- Toss in the diced potato and courgette, stirring to coat them in the oil and aromatics. Let them dance around the pan for about 3 minutes – this quick sauté releases their flavors.
- Create the soup base:
- Pour in the vegetable stock, bring everything to a gentle boil, then reduce to a simmer. The liquid should just cover everything, bubbling gently for about 15 minutes until the potato pieces yield easily when pressed with a spoon.
- Add the green jewels:
- Stir in the peas and continue simmering for just 5 minutes. The brief cooking keeps their color bright and flavor fresh – overcooking peas is a tragedy we want to avoid.
- Blend to perfection:
- Remove from heat and blend until smooth using an immersion blender right in the pot. The transformation from chunky vegetables to silky soup always feels like kitchen magic.
- Infuse with pesto:
- Stir in most of the pesto, reserving a little for garnish. Watch as ribbons of herby green swirl through the soup, releasing that distinctive basil aroma.
- Serve with flair:
- Ladle into warm bowls and add a small swirl of the remaining pesto on top. A few fresh basil leaves make it look like you're serving something from a fancy café.
Save One summer evening, I served this chilled with a swirl of Greek yogurt instead of the usual hot version. My sister-in-law, who normally picks at her food, asked for seconds and then the recipe. We sat on the porch watching fireflies appear as the evening cooled, empty soup bowls in hand, having one of those rare conversations that wandered from topic to topic without hurry or purpose.
Seasonal Adaptations
In the height of summer, I often serve this soup chilled, almost like a gazpacho. The flavors develop beautifully overnight in the refrigerator, and there's something luxurious about a cold soup on a hot day. Sometimes I add a touch of mint along with the basil when the temperatures soar, giving it an even more refreshing quality.
Make It Your Own
The beauty of this soup lies in its versatility. When broad beans are in season, I sometimes swap out half the peas, adding a more earthy dimension. For special occasions, a drizzle of good olive oil and a few shavings of Parmesan on top transform it into something company-worthy. The soup also freezes beautifully – just leave out the pesto until you reheat it.
Serving Suggestions
While crusty bread is the obvious partner, this soup also pairs wonderfully with a simple green salad dressed with lemon vinaigrette. The acidity of the dressing complements the creamy soup perfectly, creating a balanced meal that feels light yet satisfying.
- For a protein boost, add a spoonful of Greek yogurt or a soft-boiled egg on top.
- Toasted pine nuts sprinkled over each serving add a wonderful textural contrast to the smooth soup.
- If serving as a starter, keep portions small in espresso cups or shot glasses – it makes an impressive beginning to a spring dinner party.
Save This soup has taught me that sometimes the simplest combinations create the most memorable flavors. It reminds me that good cooking isn't always about complexity – it's about respecting ingredients and bringing out their natural best.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply use vegan pesto instead of traditional dairy-based pesto. Most pesto contains parmesan, so look for plant-based alternatives or make your own with nutritional yeast.
- → Can I freeze courgette and pea soup?
This soup freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.
- → What can I serve with this soup?
Crusty bread is perfect for dipping. Grilled cheese sandwiches, garlic bread, or a simple green salad complement well. For a lighter option, serve with crostini topped with extra pesto.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully when in season. Shell about 300g peas to equal 200g shelled weight. Add them during the last 5 minutes of simmering to maintain their bright sweetness.
- → How do I make the soup creamier?
Stir in a splash of heavy cream, crème fraîche, or coconut milk before blending. Alternatively, add more potato while cooking for natural creaminess without dairy.
- → Can I serve this soup cold?
Yes, this makes an excellent chilled summer soup. Blend and refrigerate for at least 4 hours to chill thoroughly. The flavors develop beautifully when served cold with a fresh pesto swirl.