Courgette, Pea and Pesto Soup (Print Version)

A vibrant spring soup with fresh courgettes, sweet peas, and aromatic basil pesto swirl.

# 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 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)

# How To Make:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook 3–4 minutes until softened.
02 - Stir in garlic and cook 1 minute until fragrant.
03 - Add courgettes and potato. Cook 5 minutes, stirring occasionally.
04 - Pour in vegetable stock, bring to boil, then reduce heat and simmer 10 minutes.
05 - Add peas and continue simmering 5 minutes until all vegetables are tender.
06 - Remove from heat. Use immersion blender or regular blender to purée until smooth.
07 - Season with salt and pepper. Reheat gently if needed. Ladle into bowls, swirl with 1 tablespoon pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil if desired.

# Expert Tips:

01 -
  • This soup transforms humble courgettes into something silky and luxurious without any cream
  • The entire dish comes together in 30 minutes but tastes like it simmered all afternoon
  • That final pesto swirl makes every spoonful feel like a special occasion
02 -
  • An immersion blender is your friend here, transferring hot soup to a countertop blender can be messy and dangerous
  • The potato is not optional, it is what gives this dairy-free soup its velvety texture
  • Let the soup cool slightly before blending to avoid hot splatters
03 -
  • Use a potato that is not too waxy, it breaks down better and creates a smoother soup
  • If your pesto is thick, loosen it with a bit of olive oil before swirling for better distribution
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