Save This Courgette, Pea and Pesto Soup is a celebration of spring flavors in a bowl. By combining the mild sweetness of courgettes with fresh peas and the aromatic punch of basil pesto, you create a dish that is both light and deeply satisfying. This vibrant green soup is an easy, 30-minute recipe perfect for a quick weekday lunch or a refreshing starter for a seasonal dinner.
Save The secret to this soup's satisfying texture lies in the addition of a medium potato, which provides a natural creaminess without the need for heavy dairy. The final swirl of basil pesto adds a layer of depth and brightness that elevates the simple ingredients into something truly special.
Ingredients
- Vegetables: 2 tbsp olive oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 3 medium courgettes (diced), 250 g (1 2/3 cups) frozen or fresh peas, 1 medium potato (peeled and diced).
- Liquids: 1 liter (4 cups) vegetable stock.
- Seasoning: 1/2 tsp salt (or to taste), 1/4 tsp freshly ground black pepper.
- Garnish: 4 tbsp basil pesto, 2 tbsp crème fraîche or Greek yogurt (optional), fresh basil leaves (optional).
Instructions
- Step 1
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Step 2
- Stir in the garlic and cook for 1 minute, until fragrant.
- Step 3
- Add the courgettes and potato. Cook for 5 minutes, stirring occasionally.
- Step 4
- Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5
- Add the peas and continue simmering for 5 minutes, until all vegetables are tender.
- Step 6
- Remove from heat. Use an immersion blender or regular blender to purée the soup until smooth.
- Step 7
- Season with salt and pepper. Reheat gently if needed.
- Step 8
- Ladle into bowls and swirl in a tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil, if desired.
Zusatztipps für die Zubereitung
Using an immersion blender directly in the saucepan makes the process seamless and reduces cleanup. For the best flavor, consider making your own pesto by blending fresh basil, pine nuts, Parmesan, garlic, and olive oil.
Varianten und Anpassungen
To make a vegan version of this soup, simply use a dairy-free pesto and omit the optional crème fraîche or Greek yogurt. You can also vary the recipe by swapping courgettes for fresh asparagus or spinach when they are in season.
Serviervorschläge
This light and aromatic soup pairs beautifully with a slice of warm, crusty bread or a crisp green side salad for a complete and healthy meal.
Save Whether enjoyed as a comforting lunch or a sophisticated starter, this Courgette, Pea and Pesto Soup is a reliable way to bring the freshness of the garden to your table. Simple to prepare and full of flavor, it is sure to become a favorite in your recipe rotation.
Recipe FAQ
- → Can I make this soup ahead?
Yes, prepare up to 2 days in advance and refrigerate. Add the pesto swirl just before serving for the freshest presentation.
- → Is this soup suitable for freezing?
Absolutely. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
- → What can I use instead of pesto?
Try a drizzle of herb-infused olive oil, chopped fresh herbs, or a dollop of tapenade for different flavour variations.
- → Can I use fresh peas instead of frozen?
Fresh peas work beautifully. Add them during the last 3-4 minutes of simmering to preserve their natural sweetness and vibrant colour.
- → How do I adjust the consistency?
For a thicker soup, add more potato. For a lighter version, increase the vegetable stock or add a splash of cream when reheating.