Courgette Pea and Pesto Soup (Print Version)

A vibrant spring soup with fresh courgette, sweet peas and herby pesto swirl. Ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 1/3 cups frozen or fresh peas
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4 cups vegetable stock

→ Herbs & Seasoning

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper

→ Pesto

10 - 4 tablespoons basil pesto

→ Garnish

11 - Fresh basil leaves
12 - Crusty bread, optional

# Cooking Steps:

01 - Heat olive oil in large saucepan over medium heat. Add onion and garlic, sauté 3 to 4 minutes until softened but not browned.
02 - Add diced potato and zucchini, stir well, and cook for additional 3 minutes.
03 - Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potato is tender.
04 - Add peas and simmer for additional 5 minutes.
05 - Remove from heat. Use immersion blender to blend soup until smooth, or transfer to countertop blender in batches.
06 - Stir in 3 tablespoons pesto, and season with salt and pepper to taste.
07 - Ladle into bowls, swirl in remaining pesto, and garnish with fresh basil. Serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can eat spring before dinner even feels like a production.
  • The pesto swirl isn't just a pretty finishing touch—it transforms something simple into something that feels intentional and special.
  • This soup tastes equally brilliant served hot on chilly mornings or chilled on afternoons when you want something light and bright.
02 -
  • Don't skip tasting the stock before you use it—I once made this with a really salty stock and spent the whole soup wishing I could turn back time.
  • The potato is your thickening agent here, so don't feel like you need cream; if it's too thick after blending, a splash of extra stock brings it right back to life.
03 -
  • Save a handful of peas before blending and stir them back in at the end for little pockets of sweetness that catch people's attention.
  • If you're making this vegan, seek out a nut-free pesto and you've got yourself a completely plant-based soup that tastes like celebration.
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