Courgette, Pea and Pesto Soup

There's something about the first warm day of spring that makes you want to blur the line between lunch and celebration. I was standing in the market with my friend Sophie, surrounded by impossibly bright piles of courgettes and fresh peas still in their pods, when she said, "We should make something green." That afternoon, as our kitchen filled with the smell of garlic softening in olive oil, I realized she meant something more than just a soup—she meant a moment. This bowl became exactly that.

I made this soup last year for my mum on her birthday, the kind of quiet celebration where we both needed something nourishing that wasn't heavy. She tasted that first spoonful, closed her eyes, and said nothing—which meant everything. We sat in the garden in the late afternoon sun, trading bites of bread, and I understood why some recipes become the ones you return to again and again.

Ingredients

• Courgettes: Two medium ones, diced into small, even pieces so they cook through evenly and melt into the soup with the gentleness of butter.
• Frozen or fresh peas: Two hundred grams of these bright little spheres bring natural sweetness and a tender finish—frozen work just as brilliantly as fresh, no shame there.
• Potato: One medium potato, peeled and diced, acts as the quiet backbone that gives the soup its silky body without overwhelming the delicate flavors.
• Onion and garlic: A medium onion chopped fine and two cloves of garlic minced create the aromatic foundation—sauté them long enough to lose their harshness but not long enough to brown.
• Vegetable stock: One liter of good quality stock makes the difference between a soup that tastes like lunch and one that tastes like someone cared.
• Olive oil: Two tablespoons, good enough to smell like something real when it hits the pan.
• Basil pesto: Four tablespoons of the kind you love—store-bought is honest and fine, homemade is a joy if you have it, and it's what turns a simple soup into something unforgettable.
• Salt and black pepper: Half a teaspoon of salt and a quarter teaspoon of pepper, adjusted at the end to taste because your palate knows best.

Instructions

Warm your base:

Heat the olive oil in a large saucepan over medium heat until it shimmers, then add your chopped onion and minced garlic. Listen for the gentle sizzle and let them soften for three to four minutes—you want them tender and fragrant, not golden or brown.

Build the foundation:

Stir in the diced potato and courgette, coating them in the oil and the softened aromatics. Let them cook together for three minutes so they begin to release their flavors into the pan.

Add the stock:

Pour in your liter of vegetable stock, bring it to a boil, then reduce the heat and let it simmer gently for fifteen minutes. The potato should become so tender it yields easily to a fork.

Finish with peas:

Add the peas and simmer for five more minutes until they're heated through and tender. This is the moment the soup turns that brilliant shade of spring green.

Blend to silk:

Remove from heat and use an immersion blender to puree the soup until it's smooth and velvety. If using a countertop blender, work in batches and be careful with the heat.

Swirl in the magic:

Stir in three tablespoons of pesto, tasting as you go, then season with salt and pepper. The pesto should taste like a whispered reminder of summer herbs.

Serve with intention:

Ladle into bowls, swirl the remaining tablespoon of pesto across the top in a gentle ribbon, scatter with fresh basil leaves, and serve hot with crusty bread if your heart desires.

Save

Save

One evening, my neighbor knocked on the door with a container of homemade pesto from her garden basil, and I made this soup just to use it. She came back the next day asking for the recipe, and I realized that's when food becomes a conversation. That pesto made all the difference, but so did knowing someone wanted to make it too.

The Secret of Good Pesto

If you have ten minutes and a handful of basil leaves, making your own pesto will change how you feel about this soup. Blend a cup of fresh basil with two cloves of garlic, a quarter cup of pine nuts or walnuts, a quarter cup of parmesan, and a quarter cup of olive oil until it's the texture of wet sand with flecks still visible. The brightness you get from fresh basil is entirely different from even the best store-bought version, sharper and more alive. But honestly, life happens, and a good store-bought pesto is an honest choice that still makes this soup sing.

When to Make This Soup

This soup belongs to the margins of spring, that moment when you're not quite ready for hot days but tired of heavy winter food. I've made it in April when the garden was just waking up, in May when everything tasted green and new, and even in late summer when the courgettes grew too big and needed using. It's the kind of soup you make when you want to feel like you planned ahead without the fuss of actually planning.

Variations and Possibilities

The beauty of this soup is that it welcomes changes depending on what's in your kitchen or what you're craving. Swap the peas for broad beans if they're in season, add a splash of cream or coconut milk before blending for a richer version, or chill it entirely and serve it as a cold soup on a hot afternoon. I've stirred in a handful of spinach at the last minute, swapped the vegetable stock for chicken stock, and even added a squeeze of lemon juice just before serving. Each time it becomes something slightly different but still recognizable, still comforting.

• For a vegan version, choose pesto without cheese and use plant-based cream if you're adding richness.
• Batch cook this soup and freeze it in portions—it keeps for three months and tastes almost as good as the day you made it.
• Serve it alongside a simple salad or grilled cheese for a complete, satisfying meal.

Save

Save

This soup has become my answer to almost every season, every mood, every moment when I want to feed someone something that tastes like it took more effort than it did. Make it for yourself when you need quiet comfort, or make it for someone else and watch how quickly a simple bowl of soup becomes a memory they return to.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Check the label to ensure it's dairy-free and nut-free if needed.

→ How can I make the soup creamier?

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

→ Can I use other vegetables instead of peas?

Absolutely! Broad beans work wonderfully as a substitute for peas, offering a similar sweetness and texture.

→ Can this soup be served cold?

Yes, this soup is excellent served chilled as a refreshing summer dish. Simply refrigerate after cooking and serve cold with a pesto swirl.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What type of pesto works best?

Fresh basil pesto works beautifully, whether homemade or store-bought. For dietary needs, choose vegetarian, vegan, or nut-free varieties as required.