Save to Pinterest The first time I made this soup was on a rainy Tuesday when I had an abundance of courgettes from my garden box delivery and no idea what to do with them. I was feeling under the weather and craving something comforting but not heavy, something that would make me feel like I was taking proper care of myself even while alone in my kitchen. The bright green that emerged from the blender surprised me, it looked like liquid spring in a bowl.
Last spring I made a huge batch for my sister who was recovering from surgery. She texted me later that evening saying it was the first thing in days that actually tasted good and made her feel nourished. Something about the combination of sweet peas and gentle courgettes just feels restorative, like a hug from inside out.
Ingredients
- 2 tbsp olive oil: A good quality extra virgin makes a noticeable difference in the finished soup
- 1 medium onion, finely chopped: Creates the aromatic foundation that everything else builds upon
- 2 garlic cloves, minced: Dont let it brown, just until you can smell it cooking
- 3 medium courgettes, diced: Try to cut them evenly so they cook at the same rate
- 250 g frozen or fresh peas: Frozen peas are actually sweeter and work perfectly here
- 1 medium potato, peeled and diced: This is the secret to a creamy texture without any actual cream
- 1 liter vegetable stock: Homemade is lovely but a good quality stock cube works just fine
- 1/2 tsp salt, or to taste: Start with less, you can always add more
- 1/4 tsp freshly ground black pepper: Freshly ground really does make a difference
- 4 tbsp basil pesto: Homemade is wonderful but a good jarred pesto is absolutely fine
- 2 tbsp crème fraîche or Greek yogurt, optional: Adds a lovely tang and richness
Instructions
- Build the flavor base:
- Heat the olive oil in a large saucepan over medium heat, add the chopped onion and let it soften for about 4 minutes until it turns translucent and smells sweet
- Add the aromatics:
- Stir in the minced garlic and cook for just 1 minute until fragrant, taking care not to let it brown or it will taste bitter
- Soften the vegetables:
- Add the diced courgettes and potato to the pan and cook for 5 minutes, stirring occasionally to let them start to develop some color
- Add the liquid and simmer:
- Pour in the vegetable stock, bring everything to a gentle boil, then lower the heat and let it simmer for 10 minutes
- Add the sweetness:
- Stir in the peas and continue simmering for another 5 minutes until all the vegetables are completely tender when pierced with a knife
- Create the velvety texture:
- Remove the pan from heat and use an immersion blender to purée until completely smooth, or work in batches with a regular blender if you prefer
- Season to perfection:
- Taste the soup and add salt and pepper as needed, then gently reheat if it has cooled too much
- The finishing touch:
- Ladle into warmed bowls and swirl a tablespoon of pesto into each serving, top with a dollop of crème fraîche if you like and maybe a fresh basil leaf
Save to Pinterest My friend Sophie came over for lunch last month and watched me swirl the pesto into her bowl. She said it looked like something from a restaurant and immediately asked for the recipe, which is always the best compliment.
Making It Your Own
Once you have the basic method down, this soup is incredibly forgiving. I have made it with asparagus instead of courgettes, with spinach stirred in at the end, even with mint instead of basil in the pesto when I ran out. The beauty is in its adaptability while remaining reliably delicious every time.
Texture Secrets
If you prefer a bit more texture, reserve a handful of peas before blending and stir them back in at the end. For an ultra silky soup, pass it through a fine mesh sieve after blending, though honestly I rarely bother with that extra step unless I am feeling particularly fancy.
Serving Suggestions
This soup works beautifully for lunch, dinner, or even as an elegant starter for a dinner party. I love serving it with good crusty bread for dipping, maybe a simple green salad on the side. The contrast between hot soup and cold crisp leaves is just perfect.
- A squeeze of lemon juice right before serving brightens everything wonderfully
- Toasted pine nuts sprinkled on top add a lovely crunch
- For a heartier meal, serve with a grilled cheese sandwich
Save to Pinterest There is something so restorative about a bowl of bright green soup, like eating a promise that spring will eventually arrive even on the greyest days.
Recipe FAQs
- → Can I make this soup vegan?
Absolutely. Use dairy-free pesto and omit the crème fraîche or Greek yogurt garnish. Many brands offer delicious plant-based pesto options, or you can easily make your own using nutritional yeast instead of Parmesan.
- → How long will this keep in the refrigerator?
The soup stores well in an airtight container for 3-4 days. The pesto swirl is best added just before serving, but you can also store it separately and swirl it in when reheating individual portions.
- → Can I use frozen courgettes instead of fresh?
Fresh courgettes work best as they maintain their texture during cooking. Frozen courgettes can become waterlogged when thawed, potentially making the soup thinner than intended. If you only have frozen, consider adding a potato or reducing the stock slightly.
- → What can I substitute for the potato?
The potato helps thicken the soup naturally. You can replace it with a small handful of arborio rice, which will cook down and create a creamy texture, or simply omit it for a lighter consistency.
- → Is this suitable for freezing?
Yes, this soup freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.
- → Can I use other vegetables?
Certainly. Asparagus or spinach make excellent substitutions for courgettes, offering different spring flavors. Both work well with the pesto and maintain the soup's vibrant character.