Courgette Pea Pesto Soup

Last April, I found myself with an alarming amount of courgettes from my sister's garden and no idea what to do with them all. This soup became my rescue mission, turning a potential vegetable crisis into something I now crave every spring. The way the bright green colour catches the light when you swirl in that pesto still makes me smile.

I once served this at a casual lunch when my friend Sarah announced she'd gone vegetarian, watching her face light up with relief that she could eat everything on the table. Now it's my go-to whenever I need something that feels special but actually couldn't be easier to make.

Ingredients

• 2 medium courgettes: These form the velvet base of the soup so choose ones that feel heavy for their size
• 1 medium onion: Yellow onions work beautifully here and add a subtle sweetness as they cook down
• 2 garlic cloves: Don't be tempted to add more or it will overpower the delicate fresh flavours
• 200 g frozen or fresh peas: They add that burst of sweetness and brighten the final colour remarkably
• 1 medium potato: The secret to getting that luxurious creamy texture without any actual cream
• 1 liter vegetable stock: Good quality stock makes all the difference so taste yours first
• 2 tbsp olive oil: A nice extra virgin one adds a lovely fruity base note
• ½ tsp salt and ¼ tsp black pepper: Adjust these at the end as pesto brands vary wildly in saltiness
• 4 tbsp basil pesto: Homemade is gorgeous but a good jarred one works perfectly fine

Instructions

Start your aromatics:

Warm the olive oil in a large saucepan over medium heat, then add your onion and garlic, letting them soften gently for about 4 minutes until translucent and fragrant but not coloured.

Add the vegetables:

Toss in the diced potato and courgette, stir everything together, and let them cook for another 3 minutes to start developing some depth.

Simmer the base:

Pour in the vegetable stock and bring it to a bubble, then reduce the heat and let it simmer gently for 15 minutes until the potato is completely tender when pierced with a knife.

Add the peas:

Throw in the peas and cook for just 5 more minutes. They only need a brief kiss of heat to stay sweet and bright.

Blend it smooth:

Remove the pan from heat and use an immersion blender to whizz everything until completely silky smooth. If using a regular blender, work in batches and be careful with hot liquid.

Stir through the pesto:

Add 3 tablespoons of pesto and season with salt and pepper, tasting and adjusting until it sings.

Finish and serve:

Ladle into warm bowls and swirl in the remaining pesto, topping with fresh basil if you have some to hand.

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This became one of those recipes I turn to when I need feeding myself properly but don't have the energy for anything complicated. There's something about the colour alone that feels like a little promise that spring is actually coming.

Making It Your Own

I've started adding a handful of spinach right at the end sometimes for extra colour and it works brilliantly. You can also swap the peas for broad beans when they're in season for something slightly more earthy.

Temperature Magic

This soup is just as good served cold on a hot day. Chill it thoroughly and you might want to thin it slightly with a splash more stock or water first.

The Pesto Question

Homemade pesto is genuinely wonderful but don't let that stop you from making this on a Tuesday. Just taste your pesto first since some brands are much saltier than others.

• If you're making your own pesto, toast the pine nuts first for extra depth
• A swirl of yogurt or cream on top is never a mistake
• Keep some crusty bread handy because you'll want to mop up every drop

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This soup has saved me on countless tired days and always makes me feel like I've properly looked after myself.

Frequently Asked Questions

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most store-bought varieties now offer vegan options, or you can easily make your own with nutritional yeast instead of cheese.

→ Can I serve this soup cold?

Absolutely! This soup works beautifully chilled during warmer months. Simply blend, refrigerate until cold, then serve with the pesto swirl and fresh basil garnish.

→ How long does this soup keep?

The soup will keep in the refrigerator for 3-4 days when stored in an airtight container. Reheat gently on the stove, adding a splash of water or stock if needed to thin consistency.

→ Can I use frozen courgette?

Fresh courgette works best for texture and flavor, but you can substitute with frozen in a pinch. Thaw and drain well before adding to the pan, and adjust cooking time as needed.

→ What can I serve with this soup?

Crusty bread is the classic accompaniment for dipping. Grilled cheese sandwiches, garlic bread, or a simple green salad also pair beautifully. For a lighter option, serve with herb crackers.

→ Is this soup gluten-free?

The soup itself is naturally gluten-free. Just ensure your pesto and vegetable stock are certified gluten-free. If serving with bread, choose gluten-free varieties to maintain a gluten-free meal.