Courgette, Pea and Pesto Soup

This vibrant Courgette, Pea and Pesto Soup is a celebration of seasonal flavors, bringing together the freshness of spring in every spoonful. With its brilliant green hue and smooth, velvety texture, it is a light yet satisfying dish that works perfectly as a healthy lunch or an elegant dinner party starter.

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The secret to this soup's depth of flavor lies in the simple combination of sautéed aromatics and a final swirl of high-quality pesto. By blending sweet peas and tender courgettes with a diced potato, you achieve a creamy consistency that feels indulgent while remaining light and wholesome.

Ingredients

• 2 medium courgettes (zucchini), diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 200 g (1 1/3 cups) frozen or fresh peas
• 1 medium potato, peeled and diced
• 1 liter (4 cups) vegetable stock
• 2 tbsp olive oil
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 4 tbsp basil pesto (store-bought or homemade; vegetarian if needed)
• Fresh basil leaves (optional)
• Crusty bread (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened but not browned.

Step 2

Add the diced potato and courgette, stir well, and cook for another 3 minutes.

Step 3

Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potato is tender.

Step 4

Add the peas and simmer for a further 5 minutes.

Step 5

Remove from heat. Use an immersion blender (or blender in batches) to blend the soup until smooth.

Step 6

Stir in 3 tablespoons of pesto, and season with salt and pepper to taste.

Step 7

Ladle into bowls, swirl in the remaining pesto, and garnish with fresh basil. Serve hot with crusty bread if desired.

Zusatztipps für die Zubereitung

When blending the soup, ensure the potato is completely tender to achieve the smoothest possible texture. If you are using a countertop blender, be sure to blend in small batches and hold the lid down with a kitchen towel to prevent steam pressure from building up.

Varianten und Anpassungen

For a vegan-friendly version, simply use a vegan-certified pesto. If you prefer a richer, more indulgent soup, you can add a splash of cream or coconut milk just before blending. For a different seasonal twist, try swapping the peas for broad beans.

Serviervorschläge

Garnish each bowl with a few fresh basil leaves and an extra dollop of pesto for a professional finish. While delicious when served piping hot with crusty bread, this soup is also excellent served chilled during the summer months.

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Whether you're looking for a quick mid-week meal or a fresh way to enjoy your garden harvest, this Courgette, Pea and Pesto Soup is a versatile favorite that never fails to impress. Enjoy the clean, bright flavors of this simple European classic.

Recipe FAQ

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Check the label to ensure it contains no dairy or animal products.

→ Can I serve this soup cold?

Absolutely! This soup is excellent served chilled during warmer months as a refreshing summer dish.

→ What can I substitute for peas?

Broad beans make an excellent alternative to peas and provide a slightly different but equally delicious flavor profile.

→ How can I make the soup creamier?

Add a splash of cream or coconut milk before blending for extra richness and a silkier texture.

→ Is this soup gluten-free?

Yes, the soup itself is naturally gluten-free. Just ensure you use gluten-free pesto and serve with gluten-free bread if needed.

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully in this soup. Use the same quantity and cooking time as indicated for frozen peas.