Pin it This Courgette, Pea and Pesto Soup is a vibrant, spring-inspired dish that highlights the freshness of tender courgettes and sweet peas. Finished with a swirl of aromatic basil pesto, it offers a lively and fragrant finish that is perfect for a light lunch or a sophisticated starter.
Pin it Whether you are looking for a comforting bowl of greens or a quick way to use up garden vegetables, this soup delivers a beautiful balance of sweetness from the peas and savory depth from the pesto.
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
When blending the soup, ensure the potato is fully softened to achieve the creamiest texture. If the soup is too thick, you can thin it out with a little extra vegetable stock or hot water until you reach your desired consistency.
Varianten und Anpassungen
For a vegan version, use dairy-free pesto and skip the crème fraîche or Greek yogurt. You can also swap the courgette for asparagus or spinach to vary the flavor, or use homemade pesto (blending fresh basil, pine nuts, Parmesan, garlic, and olive oil) to enhance the overall aromatic finish.
Serviervorschläge
Serve this soup warm with a side of crusty bread for dipping or a fresh green salad for a light and complete meal. For an extra touch of indulgence, top each bowl with a few toasted pine nuts or a sprinkle of extra Parmesan cheese.
Pin it This Courgette, Pea and Pesto Soup is a testament to how simple, fresh ingredients can create a meal that is both comforting and revitalizing. Enjoy the bright flavors of spring in every spoonful.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. The soup keeps beautifully in the refrigerator for up to 3 days. The flavors actually develop and deepen overnight. Just reheat gently on the stove, adding a splash of stock if it has thickened too much. Add the pesto swirl just before serving for the freshest presentation.
- → What can I use instead of courgettes?
Asparagus, spinach, or even broccoli work wonderfully as substitutes. These vegetables maintain the spring spirit and contribute similar textures when blended. Adjust cooking times slightly—tender greens like spinach need only a minute or two at the end.
- → How do I make it vegan?
Simply use dairy-free pesto (many brands offer excellent vegan versions) and omit the crème fraîche or Greek yogurt garnish. The soup itself is naturally plant-based and remains just as creamy and satisfying without any dairy additions.
- → Can I freeze this soup?
Yes, freeze the soup without the pesto garnish for up to 3 months. Let it cool completely, then transfer to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally. Add fresh pesto when serving.
- → What's the purpose of the potato?
The potato acts as a natural thickener, adding body and creaminess to the soup without the need for dairy. Its mild starch content creates that velvety texture when blended, making the soup satisfying and luxurious despite being light and vegetable-focused.
- → Can I use store-bought pesto?
Certainly. Quality store-bought pesto works perfectly fine and saves time. Look for brands with simple, natural ingredients. If you have extra fresh basil, pine nuts, garlic, and Parmesan, homemade pesto will bring even brighter, more vibrant flavors to the finished bowl.