Courgette Pea and Pesto Soup (Printable)

Vibrant spring soup with fresh courgettes, sweet peas, and basil pesto swirl.

# What you'll need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium courgettes (zucchini), diced
05 - 1 2/3 cups frozen or fresh peas
06 - 1 medium potato, peeled and diced (approximately 5.3 ounces)

→ Liquids

07 - 4 cups vegetable stock

→ Seasoning

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 4 tablespoons basil pesto, store-bought or homemade
11 - 2 tablespoons crème fraîche or Greek yogurt, optional
12 - Fresh basil leaves, optional

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced courgettes and potato. Cook for 5 minutes, stirring occasionally.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Add peas and continue simmering for 5 minutes until all vegetables are tender.
06 - Remove from heat. Use an immersion blender or regular blender to purée the soup until smooth.
07 - Season with salt and pepper. Reheat gently if needed.
08 - Ladle into bowls and swirl in 1 tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil, if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a small victory.
  • That swirl of pesto on top transforms something simple into something that looks restaurant-worthy without the fuss.
  • Naturally vegetarian and gluten-free, it's one of those dishes that never makes anyone feel left out at the table.
02 -
  • Don't skip blending; the potato is what creates that luxurious texture, so make sure you blend thoroughly enough to catch every bit.
  • If your pesto sinks instead of swirling beautifully, it might be too thick; thin it with a tiny splash of olive oil before serving.
03 -
  • Make your pesto fresh the morning of serving so it stays vibrantly green and doesn't oxidize into a dull olive tone.
  • If the soup seems too thick after blending, warm stock mixed in gradually will bring it to exactly the consistency you want without making it taste watered down.
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