Courgette, Pea and Pesto Soup (Print)

Vibrant spring soup with fresh courgette, sweet peas and herby pesto swirl. Ready in 40 minutes.

# Components:

→ Vegetables

01 - 2 medium courgettes (zucchini), diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1⅓ cups frozen or fresh peas
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4 cups vegetable stock

→ Herbs & Seasoning

07 - 2 tablespoons olive oil
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper

→ Pesto

10 - 4 tablespoons basil pesto

→ To Serve

11 - Fresh basil leaves
12 - Crusty bread

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened but not browned.
02 - Add diced potato and courgette, stir well, and cook for 3 minutes.
03 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until potato is tender.
04 - Add peas and simmer for 5 minutes.
05 - Remove from heat and use an immersion blender to blend until smooth, or transfer in batches to a countertop blender.
06 - Stir in 3 tablespoons of pesto and season with salt and pepper to taste.
07 - Ladle into bowls, swirl remaining pesto on top, and garnish with fresh basil. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It comes together in less than an hour, making weeknight dinners feel effortless when you need them most.
  • The pesto swirl transforms something simple into something that feels restaurant-quality but totally forgiving.
  • It tastes like spring in a bowl, which means you'll crave it again the moment the season turns.
02 -
  • Don't skip blending; an unblended version tastes like chunky vegetable soup, but blended, it becomes something silky and elegant that feels like self-care.
  • The pesto goes in after blending so it stays bright and doesn't lose its color and punch from the heat—this small thing made me realize how much timing matters in cooking.
03 -
  • Make a double batch and freeze half—this soup actually improves after a day or two as the flavors settle and deepen together.
  • If your pesto is very salty, use less than the recipe calls for and taste before adding more, because pesto brands vary wildly and a little goes a long way.
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