Save to Pinterest There's something magical about the moment when spring vegetables hit their peak, and I was sitting at my kitchen table on a particularly grey afternoon when my neighbor knocked with a bag of courgettes from her garden. She'd grown far too many, she laughed, and suddenly I was inspired to turn them into something warm and comforting. This soup became my answer to that generous gift, and it's been my go-to ever since whenever I want to celebrate what's fresh and green.
I made this for my sister after she'd had a rough week, and watching her face light up as she took that first spoonful made me realize how much power there is in a thoughtfully made bowl of soup. She asked for the recipe immediately, which is always the highest compliment in our family.
Ingredients
- Courgettes (zucchini), 2 medium, diced: They're the star here, and their delicate flavor actually shines when you don't overcook them, so timing matters more than you'd think.
- Onion, 1 medium, chopped: This builds your flavor foundation, and letting it soften properly for those few minutes makes all the difference in the final taste.
- Garlic cloves, 2, minced: Fresh garlic is essential here because you'll actually taste it, so avoid the pre-minced jar variety if you can.
- Peas, 200 g (1 1/3 cups) frozen or fresh: Frozen peas are genuinely underrated and work beautifully; I actually prefer them for consistency.
- Potato, 1 medium, peeled and diced: This adds body and creaminess naturally, helping the soup feel substantial without any cream.
- Vegetable stock, 1 liter (4 cups): Use a stock you actually like drinking, because it's the backbone of everything here.
- Olive oil, 2 tbsp: Good quality makes a noticeable difference in the final flavor.
- Salt and black pepper, ½ tsp and ¼ tsp: Season gradually as you go rather than all at once.
- Basil pesto, 4 tbsp: This is where the magic lives, so use something you love whether that's homemade or store-bought.
- Fresh basil leaves, for garnish (optional): A few leaves scattered on top catch the light and make it feel special.
- Crusty bread, for serving (optional): The perfect vehicle for soaking up every last drop.
Instructions
- Warm your base:
- Heat the olive oil in a large saucepan over medium heat and add your chopped onion and minced garlic. You'll know they're ready when the kitchen fills with that unmistakable aroma and the onion turns translucent, which should take about 3 to 4 minutes.
- Add the vegetables:
- Toss in your diced potato and courgette, stir everything together, and let them cook for another 3 minutes so they start to soften slightly. This seems short, but you're just waking them up before the liquid joins the party.
- Build the soup:
- Pour in your vegetable stock and bring it all to a boil, then reduce the heat to a gentle simmer. Let it bubble quietly for about 15 minutes until the potato pieces are completely tender when pierced with a fork.
- Finish the vegetables:
- Add your peas and simmer for another 5 minutes, which gives them just enough time to warm through without losing their bright green color and delicate sweetness.
- Blend to silky:
- Remove from heat and use an immersion blender to blend the soup until it's completely smooth and velvety. If using a regular blender, work in batches and be careful with the hot liquid.
- Add the pesto magic:
- Stir in 3 tablespoons of pesto until it's evenly distributed, then taste and adjust your seasoning with salt and pepper as needed. The pesto already has salt, so taste before you add more.
- Serve with style:
- Ladle into bowls and swirl in the remaining pesto on top for a beautiful effect, then scatter fresh basil leaves over if you have them. Serve hot with crusty bread alongside for the perfect meal.
Save to Pinterest My son actually asked for seconds of soup recently, which if you're a parent you know is basically winning the lottery. That's when I realized this recipe does something special: it tastes like you spent all afternoon cooking when really you were done in less than an hour.
The Truth About Courgette in Soup
Courgettes have this reputation for being watery and bland, but honestly that's only true if you treat them carelessly. When you dice them into consistent pieces and don't let them cook too long, they actually add a wonderful silky texture and subtle flavor that plays beautifully with the pesto. I used to avoid courgette soups until I understood that timing and proper technique are everything.
Making It Your Own
This soup is incredibly forgiving and genuinely improves with experimentation. I've added everything from a handful of spinach to a splash of lemon juice, and it's only gotten better. The foundation is solid enough to handle variations, which is exactly the kind of recipe I keep coming back to because it never gets boring.
Storage and Serving Ideas
This soup keeps beautifully in the fridge for up to three days and reheats gently on the stovetop or microwave. It's also absolutely delicious served chilled on warm days, which surprised me the first time I tried it but has since become a summer favorite. You can also freeze it before adding the pesto, then thaw and finish it fresh when you're ready to eat.
- Store leftovers in an airtight container and remember to wait until it cools completely before refrigerating.
- Swirl the pesto in just before serving for the brightest flavor rather than stirring it in and letting it sit.
- If you're meal prepping, keep the pesto separate and add it fresh to each portion so it maintains its vibrant taste and color.
Save to Pinterest This soup has become my quiet way of turning an ordinary day into something a little brighter, which is really all any good recipe should do. Make it for yourself or for someone you love, and watch how something so simple can become genuinely unforgettable.
Answers to Recipe Questions
- → Can I make this vegan?
Simply swap traditional pesto for a vegan version made without cheese. Many store-bought options are available, or blend basil, pine nuts, olive oil, and nutritional yeast.
- → Can I serve this chilled?
Absolutely. This soup works beautifully chilled during warmer months. Blend thoroughly, cool completely, then refrigerate for at least 4 hours before serving.
- → How long does this keep?
Store in an airtight container in the refrigerator for up to 3 days. The pesto swirl is best added just before serving for maximum freshness.
- → Can I freeze this?
Yes, freeze without the pesto swirl for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in fresh pesto before serving.
- → What can I use instead of potato?
Try replacing potato with cannellini beans for extra protein, or add a splash of coconut milk for creamy richness without the starch.
- → Is this suitable for gluten-free diets?
The soup itself is naturally gluten-free. Just ensure your vegetable stock and pesto are certified gluten-free, and serve with gluten-free bread.