Courgette Pea and Pesto Soup

Experience a taste of spring with this vibrant Courgette, Pea and Pesto Soup. This Easy European-inspired dish highlights the natural sweetness of fresh peas and tender courgettes, all brought together with the aromatic punch of basil pesto. Perfectly suited for a light vegetarian lunch or a sophisticated starter, this soup is both Gluten-Free (when using GF pesto) and yields 4 satisfying servings.

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The secret to this soup's creamy texture lies in a single diced potato, which adds body without the need for heavy cream. As the vegetables simmer in vegetable stock, they soften beautifully, creating a smooth base that perfectly carries the herbal notes of the basil pesto swirl.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 medium courgettes (zucchini), diced
• 250 g (1 2/3 cups) frozen or fresh peas
• 1 medium potato, peeled and diced (about 150 g)
• 1 liter (4 cups) vegetable stock
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 4 tbsp basil pesto (store-bought or homemade)
• 2 tbsp crème fraîche or Greek yogurt (optional)
• Fresh basil leaves (optional)

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3

Add the courgettes and potato. Cook for 5 minutes, stirring occasionally.

Step 4

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Step 5

Add the peas and continue simmering for 5 minutes, until all vegetables are tender.

Step 6

Remove from heat. Use an immersion blender or regular blender to purée the soup until smooth.

Step 7

Season with salt and pepper. Reheat gently if needed.

Step 8

Ladle into bowls and swirl in a tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil, if desired.

Zusatztipps für die Zubereitung

To elevate the flavor profile, consider using homemade pesto by blending fresh basil, pine nuts, Parmesan, garlic, and olive oil. This adds a fresh, punchy finish that complements the sweet peas perfectly.

Varianten und Anpassungen

For a vegan-friendly version, simply use a dairy-free pesto and omit the crème fraîche or Greek yogurt. You can also experiment by swapping the courgette for other green vegetables like asparagus or spinach.

Serviervorschläge

This hearty soup is best enjoyed with a slice of crusty bread or a crisp green salad for a balanced, light meal.

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Each serving of this nutritious soup contains approximately 215 calories, 11g of fat, 23g of carbohydrates, and 6g of protein, making it a wholesome addition to your weekly recipe rotation.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, use dairy-free pesto and omit the crème fraîche or Greek yogurt garnish. Many store-bought pesto brands offer vegan alternatives, or you can make your own without Parmesan.

→ How long does this soup keep?

The soup can be stored in an airtight container in the refrigerator for up to 3 days. Add the pesto garnish just before serving for the best flavor and presentation.

→ Can I freeze this soup?

Yes, freeze without the pesto garnish for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh pesto when serving.

→ What can I substitute for courgettes?

Asparagus, spinach, or broccoli work well as alternatives. Adjust cooking times accordingly—leafy greens like spinach need only 1-2 minutes, while broccoli may require longer simmering.

→ Do I need the potato?

The potato adds body and creaminess without dairy. For a lighter version, omit it—the soup will still be delicious but slightly thinner in texture.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work beautifully and may need slightly less cooking time—about 3-4 minutes instead of 5. Shell them just before cooking for the sweetest flavor.