Save The first time I made Courgette, Pea and Pesto Soup was on a cool spring evening when the farmers market had just displayed their first young courgettes of the season. Their glossy green skin practically called to me from across the stalls. I remember racing home with my treasures, the earthy scent of fresh vegetables filling my kitchen as I unpacked them onto my worn wooden cutting board. That evening, as steam rose from the pot carrying the aroma of garlic and fresh vegetables, I knew this simple soup would become part of my seasonal rotation.
Last spring, I brought a thermos of this vibrant green soup to my friends garden gathering. Everyone was planting their vegetable patches, hands dirty with soil, discussing what would grow best this year. As we took a break, I poured small cups of the still-warm soup and watched as tired faces brightened. My friend Elenas five-year-old, who typically spurned anything green, asked for seconds, and we all laughed as her mother nearly fell over in shock. That day, this humble soup became known as the green magic potion in our circle.
Ingredients
- Courgettes: Look for smaller, firmer ones with glossy skin as they contain less water and more flavor than their oversized counterparts.
- Peas: Frozen work beautifully here and often have more sweetness than fresh ones that have been sitting around for days.
- Potato: This unassuming ingredient is actually the secret to the soups silky texture without needing cream.
- Pesto: A good quality store-bought version works perfectly, but if you have fresh basil overflowing in your garden, homemade elevates this soup to restaurant quality.
- Vegetable stock: I learned that homemade or a good quality store-bought low-sodium version lets the delicate flavors shine without overwhelming them.
Instructions
- Build the flavor base:
- Heat the olive oil until it shimmers, then add your chopped onion and garlic, letting them soften and release their sweet aroma. The kitchen should start smelling incredible about now.
- Add the vegetables:
- Toss in the diced potato and courgette, giving everything a good stir to coat with oil. Listen for that gentle sizzle as the vegetables begin to release their moisture.
- Create the soup:
- Pour in your vegetable stock and bring it all to a gentle bubble. The potatoes need about 15 minutes to soften completely, transforming from firm to fork-tender.
- Introduce the peas:
- Add your peas and cook just until they turn bright green and tender. Overcooking will dull their vibrant color and sweet flavor.
- Blend to perfection:
- Remove from heat and blend until silky smooth. I find pulsing first prevents those alarming hot soup eruptions that have redecorated my kitchen more than once.
- Finish with flavor:
- Stir in most of your pesto, allowing its herby richness to melt throughout the soup. This is when the magic happens as the flavors marry together.
- Serve with style:
- Ladle into bowls and add a final swirl of pesto on top for both flavor and beauty. The contrast of the deeper green pesto against the lighter soup creates a simple elegance.
Save One rainy Sunday afternoon, I made this soup while my neighbor recovered from a minor surgery. When I delivered it, her eyes welled up at this simple gesture, explaining that her grandmother made her green soup when she was unwell. We sat together as she slowly sipped from her bowl, recounting stories of her childhood in southern France. Sometimes food connections run deeper than we can possibly know, becoming bridges to memories and comfort in unexpected ways.
Seasonal Adaptations
This soup transforms beautifully with the seasons. In late summer, when courgettes threaten to overtake gardens, the soup becomes richer and more intensely flavored. During winter, I often add a pinch of red pepper flakes for warmth or stir in a spoonful of crème fraîche for extra luxury. Spring versions sing with the addition of fresh mint alongside the basil in the pesto, creating a brightness that feels like the season itself in a bowl.
Storage and Make-Ahead Tips
This soup actually improves overnight as the flavors meld together in the refrigerator. Ive found it keeps beautifully for up to four days, though the vibrant green color may darken slightly. For freezing, I portion it into individual containers before adding the pesto, then add fresh pesto when reheating. The texture remains remarkably smooth even after thawing, unlike many potato-based soups that can sometimes separate.
Serving Suggestions
While delicious on its own, this versatile soup creates a complete meal with thoughtful accompaniments. I once served it at a casual dinner party with a spread of toppings like toasted pine nuts, crumbled feta, and diced avocado, allowing guests to customize their bowls. The conversation flowed as everyone compared their creations, turning a simple soup into an interactive experience.
- For a light lunch, serve small bowls alongside open-faced sandwiches topped with ricotta and roasted vegetables.
- Transform leftover soup into a sauce for pasta by reducing it slightly and tossing with fresh fettuccine and grated Parmesan.
- Pour chilled soup into shot glasses as an elegant amuse-bouche for summer gatherings, topped with a single basil leaf.
Save Every spoonful of this vibrant green soup reminds me that sometimes the simplest combinations create the most memorable meals. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply use vegan pesto instead of traditional pesto. Most store-bought vegan pestos work beautifully, or make your own using nutritional yeast instead of cheese.
- → Can I serve this soup cold?
Absolutely! This soup is excellent served chilled, making it perfect for summer days. Chill thoroughly in the refrigerator before serving and consider adding a little extra pesto for flavor.
- → How long does this soup keep?
The soup will keep in the refrigerator for 3-4 days in an airtight container. For best results, add the pesto swirl fresh when serving rather than storing it mixed in.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Freeze without the pesto swirl and add fresh pesto when reheating for the best texture and flavor.
- → What can I serve with this soup?
Crusty bread is the classic accompaniment, perfect for dipping. Grilled cheese, garlic bread, or a simple green salad also pair wonderfully. For a lighter meal, serve with toasted seeds or croutons.
- → Can I use frozen peas?
Yes, frozen peas work perfectly well and are often sweeter than fresh. Simply add them directly to the simmering broth—no need to thaw first.