# Components:
→ 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 (approximately 5.3 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, store-bought or homemade
11 - 2 tablespoons crème fraîche or Greek yogurt, optional
12 - Fresh basil leaves, optional
# Directions:
01 - Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced courgettes and potato. Cook for 5 minutes, stirring occasionally.
04 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Add the peas and continue simmering for 5 minutes until all vegetables are tender.
06 - Remove from heat. Use an immersion blender or transfer to a standard blender to purée the soup until smooth.
07 - Season with salt and pepper to taste. Reheat gently if necessary.
08 - Ladle into bowls and swirl in 1 tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil leaves if desired.
