Courgette, Pea and Pesto Soup

There's something about the first warm evening of spring that makes you want to move past heavy soups entirely. I was standing in my kitchen with an armful of farmers market courgettes, their skin still cool, when my neighbor mentioned she'd made a pesto soup that afternoon. That conversation changed everything—suddenly I understood that green vegetables didn't need cream or hours of simmering to feel luxurious. This soup arrived on my table within forty minutes, bright and alive.

I made this for my sister during one of those late afternoons when she stopped by unannounced, and watching her spoon through it while sitting on my kitchen counter reminded me why I cook at all. She had been having a rough week, and somehow a bowl of vibrant green soup managed to say what words couldn't. She asked for the recipe before she'd even finished, which felt like the highest compliment.

Ingredients

• Courgettes: Two medium ones, diced—they're the backbone here, offering a mild sweetness that balances the earthiness of potato without overpowering the other flavors.
• Peas: Use fresh if you can find them at peak season, but frozen peas work beautifully and sometimes taste fresher than those that have been sitting around.
• Potato: One medium potato, peeled and diced—it creates body and creaminess without any cream at all, which was the real discovery for me.
• Onion and garlic: Chopped and minced respectively—these become the flavor foundation, so don't rush the sautéing step.
• Vegetable stock: One liter keeps everything light and lets the vegetables sing rather than compete with a heavy broth.
• Olive oil: Two tablespoons, the good kind if you have it, because it's one of the few fats holding this whole thing together.
• Pesto: Four tablespoons total—I learned to reserve one tablespoon for swirling at the end because it looks beautiful and tastes brighter that way.
• Salt and black pepper: Adjust these at the end; the potato and peas add subtle sweetness that needs careful seasoning.

Instructions

Begin with the aromatic base:

Heat two tablespoons of olive oil in a large saucepan over medium heat, then add your chopped onion and minced garlic. Let them soften for three to four minutes, watching for them to turn translucent and fragrant but stopping before they brown—the smell is your timer here.

Build the vegetable layer:

Add your diced potato and courgette to the pan, stirring well to coat everything in oil. Cook for another three minutes, letting the vegetables begin to soften and release their flavors into the oil.

Simmer the soup to tenderness:

Pour in your vegetable stock and bring everything to a boil, then reduce the heat and let it simmer gently for fifteen minutes until the potato is completely tender when pierced with a fork. This is the moment when your kitchen fills with the most comforting smell.

Add the bright peas:

Stir in your peas and let them cook for just five more minutes—you want them heated through but still vibrant, not dull and tired.

Blend to silky smoothness:

Remove the pan from heat and use an immersion blender to blend the soup until completely smooth, or carefully transfer it in batches to a countertop blender. Either way, hold your face back from the steam because it rises suddenly.

Marry the soup with pesto:

Stir in three tablespoons of pesto, then taste and adjust your salt and pepper—remember that pesto already carries salt and flavor, so season cautiously.

Finish with intention:

Ladle the soup into bowls, swirl the remaining tablespoon of pesto across the top in a gentle ribbon, and scatter fresh basil leaves over it. Serve immediately with crusty bread if you'd like.

Save

There was something unexpected about how this soup made my kitchen feel like a restaurant for an evening, how the simple act of swirling green pesto across bright green soup felt like I was doing something clever. That feeling stayed with me and now I make this every spring without fail.

Why Spring Vegetables Transform in a Blender

I used to think soup required stock that had been simmering for hours and cream added at the end, but these young vegetables have enough natural sweetness and delicate texture that blending them creates creaminess on its own. The potato is the secret weapon—it dissolves almost completely, thickening everything without any dairy. The moment you taste that first spoonful and realize it's pure vegetables transformed is when you understand why this soup feels so luxurious.

Adapting This Soup to What You Have

One evening I made this with broad beans instead of peas because that's what I'd grabbed from the garden, and honestly, it might have been better. The soup is flexible enough to welcome whatever spring vegetables you find yourself holding. I've added a handful of spinach, a few leaves of spring cabbage, even fresh herbs like dill or tarragon if the mood strikes, and each version feels like a different conversation with the same ingredients.

Serving and Storage Suggestions

This soup keeps well in the refrigerator for three days, though the pesto swirl is best done fresh. I've found that chilling it and serving it cold during actual summer heat is just as lovely as eating it hot in spring, which extends its season considerably. The flavors actually deepen as it sits, so it's one of those rare soups that tastes even better the next day.

• Make it ahead without the pesto, then swirl it in fresh just before serving for the brightest flavor.
• If you want extra creaminess, add a splash of cream or coconut milk just before blending, or stir it in after if you're keeping it dairy-free.
• Serve with thick slices of crusty bread for soaking up every last spoonful.

Save

This soup taught me that spring cooking doesn't need to be complicated to feel special. Every time I make it, I'm reminded that sometimes the best meals are the ones that let fresh ingredients speak for themselves.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most store-bought vegan pestos are dairy-free and nut-free options are also available.

→ How can I make the soup creamier?

Add a splash of heavy cream or coconut milk before blending for extra richness. Coconut milk works particularly well for vegan versions.

→ Can I substitute the peas with other vegetables?

Absolutely! Broad beans work wonderfully as an alternative. You could also try edamame or green beans for different flavor profiles.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 3 days. The soup also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave.

→ Can this soup be served cold?

Yes, this soup is excellent served chilled during warmer months. Allow it to cool completely, then refrigerate for at least 2 hours before serving as a refreshing summer soup.

→ What type of pesto works best?

Traditional basil pesto is ideal, but you can experiment with other varieties like rocket pesto or wild garlic pesto for different flavor notes.