Courgette Pea Pesto Soup

Bring the freshness of spring to your table with this vibrant Courgette, Pea and Pesto Soup. This light and aromatic dish highlights the sweetness of fresh peas and tender zucchini, finished with a zesty basil pesto swirl for a truly lively flavor profile.

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Whether you're looking for a quick weekday lunch or a sophisticated starter, this soup's brilliant green color and creamy texture make it a beautiful and nourishing choice for any occasion.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 medium courgettes (zucchini), diced
• 250 g (1 2/3 cups) frozen or fresh peas
• 1 medium potato, peeled and diced (about 150 g)
• 1 liter (4 cups) vegetable stock
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 4 tbsp basil pesto (store-bought or homemade)
• 2 tbsp crème fraîche or Greek yogurt (optional)
• Fresh basil leaves (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3

Add the courgettes and potato. Cook for 5 minutes, stirring occasionally.

Step 4

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Step 5

Add the peas and continue simmering for 5 minutes, until all vegetables are tender.

Step 6

Remove from heat. Use an immersion blender or regular blender to purée the soup until smooth.

Step 7

Season with salt and pepper. Reheat gently if needed.

Step 8

Ladle into bowls and swirl in a tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil, if desired.

Zusatztipps für die Zubereitung

For an even deeper flavor, try using homemade pesto by blending fresh basil, pine nuts, Parmesan, garlic, and olive oil. Using an immersion blender directly in the pot makes the clean-up much easier.

Varianten und Anpassungen

You can easily swap the courgettes for asparagus or spinach to vary the flavor. To make a vegan version, simply use a dairy-free pesto and omit the crème fraîche or Greek yogurt.

Serviervorschläge

Serve this soup with a side of crusty artisan bread or a light green salad for a complete and satisfying light meal.

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Indulge in a bowl of this garden-fresh soup and enjoy the perfect balance of sweet peas and aromatic basil. It is a simple yet elegant dish that celebrates the best of seasonal produce.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. The soup can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently over medium heat, stirring occasionally. Add the pesto swirl just before serving for the freshest presentation and flavor.

→ Can I freeze this soup?

Yes, this freezes beautifully. Allow the soup to cool completely before transferring to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add the pesto garnish after reheating.

→ What can I use instead of potato?

The potato adds creaminess and body. You can substitute with a small handful of arborio rice, cannellini beans, or simply add an extra courgette. For a lighter version, skip it entirely—the soup will still be delicious and satisfying.

→ Is this soup suitable for vegans?

With simple swaps, yes. Use dairy-free pesto (many brands offer plant-based versions or make your own without Parmesan) and skip the optional crème fraîche or Greek yogurt. The soup itself is naturally plant-based and full of flavor.

→ What should I serve with this soup?

Crusty bread, garlic bread, or focaccia are perfect for dipping. A light green salad with lemon vinaigrette makes a nice accompaniment. For a more substantial meal, serve with a grilled cheese sandwich or quinoa salad on the side.

→ Can I use fresh peas instead of frozen?

Fresh peas work wonderfully and add even more sweetness. Use about 300g shelled peas (around 2 cups). Add them during the last 3-4 minutes of simmering since fresh peas cook faster than frozen. Taste one to ensure tenderness before blending.