Courgette Pea and Pesto Soup (Printable)

Vibrant spring soup with fresh courgette, sweet peas and herby pesto swirl. Ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 2 medium zucchini, diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1⅓ cups frozen or fresh peas
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4 cups vegetable stock

→ Herbs & Seasoning

07 - 2 tablespoons olive oil
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper

→ Pesto

10 - 4 tablespoons basil pesto, store-bought or homemade

→ Garnish

11 - Fresh basil leaves for garnish
12 - Crusty bread for serving, optional

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened but not browned.
02 - Add diced potato and zucchini to the pan, stir well, and cook for an additional 3 minutes to begin releasing flavors.
03 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until potato is tender and easily pierced with a fork.
04 - Add peas and simmer for 5 additional minutes to cook through completely.
05 - Remove from heat and use an immersion blender to blend soup until smooth, or transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in 3 tablespoons of basil pesto and season with salt and pepper to taste.
07 - Ladle soup into bowls, swirl remaining pesto on top, and garnish with fresh basil leaves. Serve hot with crusty bread if desired.

# Expert Hints:

01 -
  • The silky texture comes from blending the potato with the vegetables – no cream needed unless you want to indulge a little.
  • You can have this on the table in just 40 minutes, yet everyone will think you spent hours crafting those layers of flavor.
02 -
  • The first time I made this soup I blended it while still boiling hot and the pressure built up in my blender, causing the lid to pop off – now I always let it cool slightly or use my immersion blender instead.
  • Adding a squeeze of lemon juice just before serving brightens all the flavors and makes the soup taste even more vibrant and fresh.
03 -
  • Save the tougher outer basil stems when making or buying fresh pesto and simmer them in the stock for 10 minutes before removing – they infuse the broth with incredible flavor without wasting any part of the herb.
  • The color will stay more vibrant if you cool the soup quickly after blending – I sometimes set the pot in a sink of ice water if I want that electric green color for company.
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