Vibrant spring soup with courgette, sweet peas, and herby pesto swirl. Ready in 40 minutes, serves 4.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 1/3 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 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
→ Pesto
10 - 4 tablespoons basil pesto, store-bought or homemade
→ Optional Garnish
11 - Fresh basil leaves
12 - Crusty bread for serving
# How-To:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until softened but not browned.
02 - Add diced potato and zucchini to the pan, stir well, and cook for an additional 3 minutes.
03 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until potato is tender.
04 - Stir in peas and simmer for 5 minutes longer.
05 - Remove from heat. Using an immersion blender, blend until smooth. Alternatively, carefully transfer soup 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 in remaining pesto, and garnish with fresh basil leaves. Serve hot with crusty bread if desired.
