Save The first time I made this soup, it was actually by accident I had intended to make a courgette stew but added too much stock, and suddenly I had the most vibrant green soup instead. Sometimes the kitchen gives you better ideas than you started with.
Last spring, my neighbor dropped by with a bag of peas from her garden and said soup was the only way her grandchildren would eat them. I added the pesto on a whim, and now she asks for this recipe every time the first pea shoots appear.
Ingredients
- 2 tbsp olive oil: A good quality oil makes a difference here since the vegetables are so delicate
- 1 medium onion: Finely chopped so it disappears into the smooth texture
- 2 garlic cloves: Minced fresh, nothing from a jar
- 3 medium courgettes: Look for firm ones with tender skin, no soft spots
- 250 g peas: Frozen work perfectly fine, actually often sweeter than fresh
- 1 medium potato: This is the secret to the creamy texture without any cream
- 1 liter vegetable stock: Homemade is best but a good quality stock cube works
- Salt and pepper: Adjust at the end since pesto adds its own saltiness
- Basil pesto: Make your own if you can, it transforms the dish completely
- Crème fraîche or yogurt: Optional but lovely for balancing the pesto intensity
Instructions
- Start the base:
- Warm the olive oil in a large saucepan over medium heat, add the onion, and let it soften until translucent, about 4 minutes.
- Add the aromatics:
- Stir in the garlic and cook just until fragrant, maybe thirty seconds, do not let it brown.
- Soften the vegetables:
- Add the courgettes and potato, stir everything together, and cook for 5 minutes to take the raw edge off.
- Simmer the base:
- Pour in the vegetable stock, bring it to a boil, then reduce the heat and let it simmer gently for 10 minutes.
- Add the peas:
- Drop in the peas and continue simmering for another 5 minutes until all vegetables are completely tender.
- Blend it smooth:
- Remove from heat and use an immersion blender to purée until completely smooth, or carefully blend in batches in a regular blender.
- Season and serve:
- Taste and add salt and pepper if needed, then ladle into bowls and swirl in a generous tablespoon of pesto per serving.
Save My sister called me from another city after trying this at a dinner party, demanding the recipe because she had been dreaming about the color. Sometimes the simplest meals are the ones people remember most.
Making It Your Own
I have discovered that this base is incredibly forgiving. Swap the courgettes for asparagus in early spring, add a handful of spinach at the end for extra nutrition, or use mint instead of basil in the pesto for a completely different feel.
Storage Tips
This soup actually tastes better the next day, which is rare for vegetable soups. Keep the pesto separate and add it just before serving, otherwise the vibrant green starts to look a bit tired.
Serving Suggestions
A slice of really good bread is all you need, but sometimes I add a poached egg on top for a more substantial lunch. The warm yolk mixing into the soup is absolutely something else.
- Use a vegetable peeler to shave extra courgette on top for texture
- A handful of toasted pine nuts adds lovely crunch
- Lemon zest brightens everything if the pesto feels too heavy
Save This is the soup I make when I need to feel like spring is coming, even in the middle of February.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup stores beautifully in the refrigerator for up to 3 days. The flavors actually develop and meld together overnight, making it an excellent meal prep option. Reheat gently on the stove, adding a splash of stock if needed to adjust consistency.
- → Is this soup suitable for freezing?
Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to airtight containers. Leave about an inch of space at the top as liquids expand when frozen. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → Can I use frozen courgettes instead of fresh?
Fresh courgettes work best here as they maintain better texture during cooking. Frozen courgettes can become quite watery when thawed and may result in a thinner soup. If using frozen, consider reducing the stock slightly or adding an extra potato to maintain body.
- → What can I use instead of basil pesto?
You can substitute with other herb pestos like spinach-walnut, sun-dried tomato, or even a simple swirl of fresh basil blended with olive oil and garlic. For a nut-free version, try a parsley and pumpkin seed pesto or a dollop of herb-infused olive oil.
- → How can I make this soup creamier without dairy?
The potato naturally creates creaminess when blended. For extra richness without dairy, try adding a tablespoon of tahini, cashew cream, or coconut milk when blending. These additions provide a velvety texture while keeping the soup plant-based.
- → What's the purpose of the potato in this soup?
The potato acts as a natural thickener and adds body to the soup without the need for cream or flour. When blended, its starches create a silky, velvety texture that elevates the overall mouthfeel. It also helps balance the sweetness of the peas with subtle earthiness.