Courgette Pea and Pesto Soup

There's something magical about spring that makes you want to throw open the kitchen windows and cook something green and alive. Last May, my neighbor stopped by with a basket of courgettes from her garden, and I suddenly had three times more than I knew what to do with. That afternoon, I grabbed whatever fresh peas were hiding in my freezer and started tossing things into a pot without much of a plan. By the time the smell of garlic and basil filled the kitchen, I realized I'd stumbled onto something genuinely special.

I made this soup for my sister during a surprise visit, and she ate two bowls before asking for the recipe. What struck me most was how she closed her eyes on that first spoonful, like the green brightness of it caught her off guard. We sat at the kitchen table longer than planned, talking about nothing important, and I realized this soup has a way of making ordinary Tuesday afternoons feel like something worth savoring.

Ingredients

• Olive oil (2 tbsp): Use good quality here because it's one of only a few ingredients and its flavor genuinely matters.
• Onion (1 medium, finely chopped): The sweet foundation that softens into the background, building flavor without any competing notes.
• Garlic cloves (2, minced): Just enough to whisper its presence rather than shout, which keeps the soup balanced and elegant.
• Courgettes (3 medium, diced): Fresh is ideal if you can get them, but frozen works perfectly if that's what's in your kitchen.
• Peas (250 g frozen or fresh): The secret brightness that makes this soup feel like spring in a bowl, adding natural sweetness without any sugar.
• Potato (1 medium, peeled and diced): This creates the creamy texture without cream, making the soup feel indulgent while staying honest.
• Vegetable stock (1 liter): Homemade is wonderful if you have it, but a good quality store-bought won't let you down.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season as you taste because everyone's palate is different and soup forgives last-minute adjustments.
• Basil pesto (4 tbsp): This is where you can either buy a jar or make your own with fresh basil, pine nuts, Parmesan, garlic, and olive oil blended smooth.
• Crème fraîche or Greek yogurt (2 tbsp, optional): A cool white swirl that adds richness and looks beautiful in the bowl.
• Fresh basil leaves (optional garnish): A final scatter for color and that grassy, sun-warmed scent that reminds you why you made this in the first place.

Instructions

Build your aromatic base:

Heat the olive oil in a large saucepan over medium heat and add the chopped onion, letting it soften for 3 to 4 minutes until it turns translucent and sweet. You'll know it's ready when the kitchen smells toasty and the edges just barely catch some color.

Wake up the garlic:

Stir in the minced garlic and cook for about 1 minute, just until fragrant and the raw edge disappears. This quick minute is crucial because garlic burns easily and bitter garlic ruins everything.

Add the vegetables:

Toss in the diced courgettes and potato, stirring them around for about 5 minutes so they start to soften slightly and get coated in that garlicky oil. You're not trying to cook them through yet, just waking them up.

Introduce the stock and simmer:

Pour in the vegetable stock and bring the whole thing to a boil, then lower the heat and let it simmer gently for 10 minutes. This is when you can step away and breathe for a moment, knowing the quiet work is happening on its own.

Finish with the peas:

Add the peas and simmer for another 5 minutes until every vegetable is completely tender and yields easily to a fork. The peas will turn a brighter green and scatter through the soup like little jewels.

Blend until smooth:

Remove from heat and use an immersion blender to purée the soup until it reaches that silky, uniform consistency, or carefully transfer batches to a regular blender if that's what you have. The soup should be completely smooth with no vegetable chunks remaining.

Season and reheat gently:

Taste the soup and add salt and pepper until it sings on your tongue, then warm it through gently over low heat if needed. Rushing this reheating step can separate the soup or make it taste broken, so give it patience.

Serve with pesto and toppings:

Ladle the soup into bowls and swirl a tablespoon of pesto into each one, watching the green ribbons curl through the pale puree. Top with a dollop of crème fraîche or yogurt and a few fresh basil leaves if you're feeling generous.

Save

There's a moment when you first taste this soup where the freshness of it catches you by surprise, and you understand why simple ingredients deserve so much respect. It's the kind of dish that makes you feel nourished in a way that has nothing to do with calories and everything to do with flavor and care.

Why Fresh Stock Makes a Difference

I learned this the hard way by using a bouillon cube once when I was out of stock. The soup worked, but it tasted a bit one-dimensional, like the pesto and vegetables were performing separately instead of together. When I made it again with homemade stock simmered from vegetable scraps and aromatics, the whole thing tasted more integrated and alive.

Pesto as the Grand Finale

The pesto is your opportunity to lift the entire dish at the last second. Homemade pesto made from fresh basil, garlic, pine nuts, Parmesan, and good olive oil will make people ask for the recipe before they even finish their bowl. Store-bought works too if that's realistic for your kitchen, but if you ever have fresh basil on hand, the difference is worth noticing.

Variations That Keep Things Interesting

Once you understand how this soup works, you can swap vegetables based on what's in season or what's been sitting in your fridge a bit too long. Asparagus in late spring, spinach if you want it darker and earthier, or even leeks for something a bit more mellow. The structure stays the same but the personality of the soup shifts.

• Spring asparagus cut into small pieces cooks faster so add it with the peas rather than at the beginning.
• Spinach wilts in at the very end for brightness, or earlier if you prefer a more integrated flavor.
• A splash of cream at the end softens everything if you want a richer version, though it's not necessary.

Save

This soup reminds you that the best meals don't need to be complicated, just thoughtful and made with ingredients that actually taste like something. Serve it with crusty bread or a simple green salad, and you have the kind of lunch that feels both energizing and deeply comforting.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use dairy-free pesto and omit the crème fraîche or Greek yogurt garnish. The soup remains creamy and satisfying without dairy.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if needed. Add pesto fresh before serving.

→ Can I freeze this soup?

Absolutely. Freeze without the pesto garnish for up to 3 months. Thaw overnight in the refrigerator, reheat slowly, and swirl in fresh pesto just before serving.

→ What can I substitute for courgettes?

Asparagus or spinach work beautifully as seasonal alternatives. Both maintain the fresh spring character while offering slightly different flavors and textures.

→ Do I need the potato in this soup?

The potato adds natural creaminess and body without dairy. For a lighter version, omit it though the texture will be slightly thinner. An extra courgette can compensate partially.

→ Is homemade pesto better than store-bought?

Homemade pesto offers fresher, brighter flavors since you control the ingredients. However, quality store-bought pesto works perfectly well for this quick and easy preparation.