# 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 (about 5 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 olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced courgettes and potato to the pan. Cook for 5 minutes, stirring occasionally to coat evenly.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer for 10 minutes, partially covered.
05 - Add peas to the simmering soup and continue cooking for 5 minutes until all vegetables are completely tender.
06 - Remove from heat. Use an immersion blender or transfer to a regular blender to purée until completely smooth and creamy.
07 - Season with salt and pepper to taste. Reheat gently if needed. Ladle into bowls and swirl 1 tablespoon of pesto into each serving. Top with crème fraîche or Greek yogurt and fresh basil leaves if desired.
