Courgette, Pea and Pesto Soup (Printable Version)

A vibrant spring soup featuring fresh courgettes, sweet peas, and a swirl of basil pesto for an aromatic finish.

# 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 (about 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
11 - 2 tablespoons crème fraîche or Greek yogurt (optional)
12 - Fresh basil leaves (optional)

# Step-by-Step Guide:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the courgettes and potato. Cook for 5 minutes, stirring occasionally.
04 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Add the 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.

# Additional Tips::

01 -
  • It takes half an hour from start to finish, including chopping time, and feels like spring in a bowl even in January.
  • The pesto swirl at the end transforms the whole thing from plain to punchy without any extra effort.
  • You can make it vegan, dairy heavy, or somewhere in between depending on what you have in the fridge.
02 -
  • Don't skip the potato, I tried making this without it once and the soup was thin and watery, it needs that starch to hold together.
  • Add the peas at the end, not the beginning, or they'll turn drab olive green instead of that gorgeous bright spring color.
  • Blend while it's hot but let it cool slightly if using a regular blender, hot liquid expands and can blow the lid off.
03 -
  • Taste the soup before adding the pesto because some pestos are quite salty, and you don't want to overdo it.
  • If you're making this for a crowd, double the recipe and keep the pesto on the side so everyone can swirl in as much as they like.
  • Use a high powered blender if you have one, it makes the soup unbelievably creamy and velvety without needing any cream at all.
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