Courgette Pea and Pesto Soup

The sky was that bruised shade of purple that promises a downpour when I first threw this soup together. I had two lonely courgettes sitting on the counter and a bag of peas tucked in the back of the freezer. It felt like a gamble at the time mixing such simple greens but the first spoonful changed my mind. Now the smell of sautéing onions always brings back that cozy kitchen feeling. It is the kind of meal that feels like a hug in a bowl.

I remember packing a thermos of this vibrant green liquid for a brisk walk in the park with my sister last April. We sat on a damp bench and the steam rising from the cups smelled like pure spring. She asked for the recipe before she even finished her first serving. It was one of those rare moments where the food perfectly matched the crisp air. Since then this soup has become our unofficial herald of the changing seasons.

Ingredients

• Courgettes: Smaller ones are usually better because they have less water and more intense flavor for the base.
• Frozen Peas: These are the secret to that bright emerald color that makes the soup look so fresh.
• Potato: A single potato provides all the silkiness you need without having to reach for heavy cream.
• Vegetable Stock: Choose a high quality one because it provides the savory backbone for the delicate vegetables.
• Basil Pesto: Using a dollop of high quality pesto is like adding a handful of fresh herbs and toasted nuts in one go.

Instructions

Soften the base:

Sauté the onions and garlic until they look translucent and smell sweet but keep the heat low to avoid browning. This gentle start builds a deep flavor foundation for the greens.

Simmer the vegetables:

Add the diced potato and courgette with the stock then let them bubble gently until a fork slides easily through the potato chunks. The potatoes act as a natural thickener once blended.

Add the green:

Drop in the peas at the very end to preserve their sweet pop and that stunning green hue. Cooking them too long will ruin that fresh spring appearance.

Blend to silk:

Use your immersion blender until the texture is completely smooth and looks like liquid velvet. Ensure every bit of potato is incorporated for the best mouthfeel.

The finishing touch:

Swirl in the pesto right before serving to keep the herb flavors bright and punchy. You can even add an extra dollop on top for a beautiful presentation.

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My toddler actually asked for seconds of this green soup which felt like a monumental victory for any parent. He called it dinosaur soup because of the color and polished off every drop with a crust of bread. Watching him enjoy something so full of vegetables made it a permanent fixture on our weekly menu. It is now the dish I make when I need a little peace at the dinner table.

Choosing the Best Produce

You want courgettes that feel firm to the touch and have a shiny skin. If they feel soft they might be a bit bitter so look for the vibrant ones. I find that the medium sized ones offer the best balance of texture and sweetness. Don't worry about peeling them because the skin holds so much of that lovely color. The skins blend up perfectly leaving no trace of their original form.

Blending for Perfection

I used to be impatient and blend while the soup was boiling hot which can be a bit messy. Taking it off the heat for just a few minutes makes the process much safer and easier. An immersion blender is your best friend here because it creates less washing up than a standard blender. Just keep the head of the blender submerged to avoid any green splatters on your favorite shirt. A slow circular motion ensures you catch every last piece of vegetable.

Variations and Storage

This soup keeps remarkably well in the fridge for up to three days. I often find the flavors actually deepen after a night in the cold. If you want a bit of a change you can try these ideas.

• Try swapping the peas for broad beans for a more earthy and rustic texture.
• Add a squeeze of fresh lemon juice at the end to make the flavors pop even more.
• Serve it chilled on a hot day for a refreshing and light summer meal.

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I hope this soup brings as much brightness to your table as it does to mine. It is a simple reminder that the best meals often come from the most humble ingredients.

Recipe FAQ

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most pesto contains cheese, so look for plant-based alternatives or make your own with nutritional yeast.

→ Can I freeze this soup?

The soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the fridge and reheat gently, adding a splash of water if needed.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work beautifully and add even more sweetness. Shell about 500g pods to get 200g peas. Add them during the last 5 minutes of simmering to preserve their bright flavour.

→ How can I make the soup creamier?

Stir in a splash of single cream, coconut milk, or crème fraîche before blending. Alternatively, add an extra potato or blend in a handful of soaked cashews for natural richness.

→ Can I serve this cold?

Yes, this soup makes excellent cold soup. Chill thoroughly in the fridge for at least 4 hours after blending. The flavours develop beautifully when served chilled, perfect for warm summer days.

→ What can I use instead of courgette?

Try using tenderstem broccoli, spinach, or green beans instead of courgette. Each brings a slightly different flavour but maintains the lovely green colour and spring feel of the soup.