Courgette Pea Pesto Soup (Print Version)

Vibrant spring soup with courgette, peas and basil pesto swirl

# What You'll Need:

→ Vegetables

01 - 2 medium courgettes (zucchini), diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 1/3 cups frozen or fresh peas
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4 cups vegetable stock

→ Herbs & Seasoning

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper

→ Pesto

10 - 4 tablespoons basil pesto

→ To Serve

11 - Fresh basil leaves
12 - Crusty bread

# Steps to Follow:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened but not browned.
02 - Add the diced potato and courgette, stir well, and cook for another 3 minutes.
03 - Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potato is tender.
04 - Add the peas and simmer for a further 5 minutes.
05 - Remove from heat. Use an immersion blender or blender in batches to blend the soup until smooth.
06 - Stir in 3 tablespoons of pesto, and season with salt and pepper to taste.
07 - Ladle into bowls, swirl in the remaining pesto, and garnish with fresh basil. Serve hot with crusty bread if desired.

# Additional Tips::

01 -
  • This soup comes together in under 45 minutes but tastes like you simmered it all afternoon
  • The pesto swirl transforms a simple vegetable soup into something restaurant worthy
  • It is naturally vegetarian and easily adaptable for almost any dietary need
  • You can freeze portions for those nights when cooking feels impossible
02 -
  • An immersion blender is worth it for this recipe. Transferring hot soup to a countertop blender is messy and slightly dangerous
  • The soup thickens as it sits. Thin with a splash of water or stock when reheating leftovers
  • Do not skip the potato. It is what creates that creamy texture without any dairy products
  • The pesto swirl is not just for looks. Stirring it through just before eating creates those gorgeous ribbons and bright bursts of flavor
03 -
  • Reserve a few whole peas before blending to add texture back into the soup
  • Warm your bowls before serving. It keeps the soup hotter longer and feels like restaurant presentation
  • If your soup seems too thick after blending, add stock one tablespoon at a time until you reach your desired consistency
  • Make your own pesto in bulk and freeze it in ice cube trays for instant portions whenever you need them
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