Save to Pinterest The first time I made this soup, it was actually a mistake. I had intended to make a hearty minestrone but realized halfway through that I was missing half the ingredients. What emerged instead was this impossibly green, vibrant bowl of spring that my roommate described as drinking a garden through a straw. Sometimes the best discoveries happen when you are forced to improvise with what is sitting in your crisper drawer.
Last spring, I served this at a last minute lunch when friends dropped by unexpectedly. My friend Sarah, who claims to hate courgette in every other form, went back for thirds. The way the pesto mingles with the sweet peas creates this incredibly fresh flavor that makes people assume you have been tending to a garden all morning. Now it is my go to when I want to serve something that feels special but requires very little actual effort.
Ingredients
- 2 medium courgettes (zucchini), diced: Choose firm ones with unblemished skin. They break down beautifully during simmering, creating body without needing cream.
- 1 medium onion, chopped: Yellow onions work perfectly here. They become sweet and mellow as the base of your soup.
- 2 garlic cloves, minced: Fresh garlic matters. Pre minced garlic in jars never quite gives you that aromatic punch you want.
- 200 g frozen or fresh peas: Frozen peas are actually perfect here. They are picked and frozen at peak sweetness, often better than fresh unless it is peak spring season.
- 1 medium potato, peeled and diced: The secret ingredient. It adds creaminess and body without any dairy, making the soup velvety smooth when blended.
- 1 liter vegetable stock: Good quality stock makes a difference. Homemade is ideal, but a good organic brand works perfectly fine.
- 2 tbsp olive oil: Use a decent extra virgin olive oil. You can taste it in the final soup, so make it one you enjoy.
- ½ tsp salt, or to taste: Start with less. You can always add more, but you cannot take it back once it is in there.
- ¼ tsp black pepper: Freshly ground pepper has a complexity that pre ground cannot match.
- 4 tbsp basil pesto: Homemade is wonderful, but a good quality store bought pesto saves so much time. Just check that it is vegetarian if that matters to you.
- Fresh basil leaves: The finishing touch that makes each bowl look like you have been plating professionally for years.
- Crusty bread: For dunking. Absolutely non negotiable in my house.
Instructions
- Build your flavor foundation:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 3 to 4 minutes until softened and fragrant but not browned. You want them translucent and sweet, not caramelized.
- Add your base vegetables:
- Add the diced potato and courgette, stir well to coat everything in the infused oil. Cook for another 3 minutes, letting the edges start to soften.
- Create the soup base:
- Pour in the vegetable stock and bring everything to a gentle boil. Reduce the heat and let it simmer for 15 minutes, until the potato is completely tender when tested with a knife.
- Add the peas:
- Stir in the peas and simmer for a further 5 minutes. They only need this brief time to cook through and maintain their bright green color.
- Transform into velvet:
- Remove from heat and use an immersion blender to puree until completely smooth. If you are using a countertop blender, work in batches and be careful with hot liquids.
- Season and swirl:
- Stir in 3 tablespoons of pesto and season with salt and pepper to taste. The pesto adds salt, so taste before adding more.
- Serve with intention:
- Ladle into warm bowls and swirl in the remaining pesto. Top with fresh basil leaves and serve immediately with crusty bread for soaking up every last drop.
Save to Pinterest This soup has become my spring welcome ritual. There is something about serving something so vibrantly green that makes the whole kitchen feel lighter, like winter has finally packed its bags and left the building.
Make It Your Own
The beauty of this soup lies in how gracefully it accepts variations. I have added a handful of spinach right before blending for even more green goodness. Sometimes I swap half the courgette for asparagus when it is in season and on sale. The base recipe is forgiving enough that you can play around without worrying about ruining the final result.
Serving Suggestions
While this soup is perfectly complete on its own, I love serving it with a simple green salad dressed with lemon vinaigrette. The acidity cuts through the creamy texture beautifully. For a more substantial meal, a grilled cheese sandwich made with sharp cheddar turns it into comfort food perfection. In summer, chilled with a dollop of Greek yogurt on top, it becomes a completely different experience.
Storage and Meal Prep
This soup keeps beautifully in the refrigerator for up to four days, actually developing more depth of flavor as the ingredients meld together. It also freezes exceptionally well. I always keep a few portions in my freezer for those nights when the thought of cooking is just too much. When reheating, go gently and stir often to prevent the bottom from scorching.
- Cool completely before freezing to prevent ice crystals from forming
- Leave space in containers as liquids expand when frozen
- Thaw overnight in the refrigerator rather than on the counter
Save to Pinterest There is something deeply satisfying about a bowl of soup this green, like you are eating pure sunshine. Every spoonful feels like a small promise that warmer days are on their way.
Common Recipe Questions
- → Can I make this soup vegan?
Yes, simply use a vegan pesto instead of traditional varieties. Many store-bought options are plant-based, or make your own with nutritional yeast instead of cheese.
- → Can I freeze this soup?
The soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Add the pesto swirl after reheating for the freshest flavour.
- → What can I serve with this soup?
Crusty bread works wonderfully for dipping. Grilled cheese sandwiches, garlic bread, or a simple green salad make excellent accompaniments for a complete meal.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work beautifully and may need slightly less cooking time. Add them during the last 3-4 minutes of simmering to preserve their sweetness.
- → How do I make the soup creamier?
Stir in a splash of double cream, coconut milk, or crème fraîche before blending. The potato in the base also helps create a naturally creamy texture without dairy.
- → Can I serve this cold?
Yes, this makes an excellent chilled soup for warmer days. Blend thoroughly, chill thoroughly in the fridge for at least 4 hours, and adjust seasoning before serving cold.