Save The first time I made this soup was during a rainy April weekend when I had an abundance of courgettes from my garden box and needed something that felt like spring but still provided comfort. I had friends coming over for lunch and wanted something that looked impressive but required minimal hands-on time. The vibrant green colour caught everyone's attention immediately, and the way the pesto swirls through each bowl makes it feel restaurant-worthy despite being ready in under half an hour.
Last spring, my neighbour dropped by unexpectedly while I was testing this recipe, and she ended up staying for lunch. She told me she had never thought to combine peas and courgettes in soup, but by the end of the meal, she was asking for the recipe to make for her grandchildren. There is something about the bright, fresh flavour that reminds people of gardens and new beginnings, even when you are using frozen peas from the freezer aisle.
Ingredients
- 2 tbsp olive oil: Creates the foundation for sautéing your aromatics, plus adds a lovely richness
- 1 medium onion, finely chopped: Sweetens as it cooks and provides depth to the light vegetable base
- 2 garlic cloves, minced: Add this just before the vegetables to prevent burning and release its aromatic oils
- 3 medium courgettes (zucchini), diced: The star of the show, choose firm ones with smooth skin for best texture
- 250 g frozen or fresh peas: Frozen peas work beautifully here and actually hold their sweet flavour well
- 1 medium potato, peeled and diced: This secret ingredient adds creaminess without any dairy
- 1 liter vegetable stock: Use a good quality stock since it forms the backbone of your soup
- 1/2 tsp salt, or to taste: Start with half and adjust at the end to bring out all the flavours
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth that complements the sweet vegetables
- 4 tbsp basil pesto: The crowning glory that makes every bowl feel special
- 2 tbsp crème fraîche or Greek yogurt: Optional but lovely for a tangy contrast to the sweet soup
- Fresh basil leaves: A finishing touch that signals this is something worth celebrating
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large saucepan over medium heat, add the onion, and cook for 3 to 4 minutes until it softens and becomes translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
- Soften the courgettes and potato:
- Add the diced courgettes and potato, then cook for 5 minutes, stirring occasionally to coat everything in the aromatic oil.
- Add the stock and simmer:
- Pour in the vegetable stock, bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
- Add the peas:
- Stir in the peas and continue simmering for another 5 minutes until all vegetables are completely tender.
- Purée until smooth:
- Remove from heat and use an immersion blender or regular blender to purée the soup until silky smooth.
- Season and serve:
- Season with salt and pepper to taste, reheat gently if needed, then ladle into bowls.
- Add the finishing touches:
- Swirl a tablespoon of pesto into each bowl and top with crème fraîche or Greek yogurt plus fresh basil if you like.
Save 
Save This soup has become my go-to when friends need bringing meals after having babies or during tough times. It freezes beautifully, travels well, and feels nurturing without being heavy. I recently delivered a batch to my sister when she was recovering from surgery, and she texted me saying the bright green colour was the first thing that made her feel hopeful about eating again.
Making It Your Own
The beauty of this soup lies in its adaptability. I have made it with asparagus instead of courgettes during early spring when asparagus is at its peak, and the result was equally delightful. You can also swap in spinach for a portion of the peas if you want to boost the greens without changing the flavour profile too dramatically.
Texture Secrets
Sometimes I like a bit of texture in my soup, so I reserve a handful of peas before blending and stir them in at the very end. It creates a lovely contrast between the smooth base and the occasional sweet burst of whole pea. This tiny addition makes each spoonful more interesting and proves you do not need fancy techniques to elevate a simple dish.
Perfect Pairings
This soup shines brightest when served with something crusty for dipping. A slice of sourdough toast with melted cheese or a simple green salad with a sharp vinaigrette creates a balanced meal that feels complete. The lightness of the soup means you can still enjoy a rich dessert afterward without feeling overstuffed.
- Make a double batch and freeze half for busy weeks
- The flavour actually improves after a day in the fridge
- Leftovers make an excellent quick lunch reheated with a splash of water
Save 
Save There is something deeply satisfying about turning simple vegetables into a soup that feels like a warm hug. Hope this bright green bowl brings a little spring to your table.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months. Add the pesto swirl just before serving for the freshest flavor.
- → What can I use instead of pesto?
You can swirl in some basil oil, crumbled feta, or a dollop of herbed ricotta. For a dairy-free option, try a drizzle of good quality extra virgin olive oil with fresh basil leaves.
- → Is this soup suitable for freezing?
Yes, this soup freezes exceptionally well. Cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.
- → Can I use fresh peas instead of frozen?
Fresh peas work wonderfully if they're in season. Shell about 500g of peas to get the required 250g. Add them during the last 3-4 minutes of simmering to preserve their sweet flavor and bright color.
- → How do I make this vegan?
Use a dairy-free pesto or make your own without Parmesan. Omit the crème fraîche or Greek yogurt garnish, or substitute with coconut yogurt or a drizzle of olive oil instead.
- → What can I serve with this soup?
Crusty bread, garlic focaccia, or a simple green salad make excellent accompaniments. For a heartier meal, serve alongside a grilled cheese sandwich or some roasted vegetables.