Save to Pinterest The first time I made this soup was on one of those gray rainy Tuesdays when spring feels like it might never actually arrive. I had a bag of peas from the freezer and some sad looking courgettes in the crisper drawer, nothing inspiring. But something about the bright green color just appealed to me, like I could cook my way into better weather. Now it is become my go to when I need something that feels like sunshine in a bowl.
Last spring my sister came over feeling absolutely exhausted from work, and I made this for lunch without really thinking about it. She took one sip and literally slumped back in her chair, saying this was exactly what she needed but had no idea she needed it. That is when I realized this soup is not just food, it is a hug in liquid form.
Ingredients
- 2 tbsp olive oil: The foundation that carries all those gentle aromatic flavors through the base
- 1 medium onion: Finely chopped so it melts away into sweetness rather than staying chunky
- 2 garlic cloves: Minced fresh because nothing wakes up a soup quite like that first sizzle
- 3 medium courgettes: Diced into uniform pieces so everything cooks at the same rate
- 250 g peas: Frozen works beautifully here, no need to defrost first
- 1 medium potato: The secret to giving this light soup body without any heaviness
- 1 liter vegetable stock: Good quality makes a difference, but homemade is not strictly necessary
- 1/2 tsp salt: Start here and adjust, remembering the pesto will add more salt later
- 1/4 tsp black pepper: Freshly cracked adds little sparks of heat throughout
- 4 tbsp basil pesto: Homemade is ideal but a good jarred pesto works perfectly well
- 2 tbsp crème fraîche or Greek yogurt: Optional but lovely for cooling things down
- Fresh basil leaves: The finishing touch that makes it feel like something special
Instructions
- Build your base:
- Heat the olive oil in a large saucepan over medium heat, add the onion, and let it soften for three to four minutes until it turns translucent and sweet.
- Wake up the garlic:
- Stir in the minced garlic and cook for just one minute until the kitchen fills with that incredible aroma, being careful not to let it brown.
- Soften the vegetables:
- Add the courgettes and potato, cooking for five minutes and stirring occasionally so they start to become tender but do not pick up any color.
- Simmer gently:
- Pour in the vegetable stock, bring everything to a boil, then reduce the heat and let it simmer for ten minutes until the potato is soft.
- Add the brightness:
- Stir in the peas and continue simmering for another five minutes until all the vegetables are completely tender and the peas are vibrant.
- Blend to silkiness:
- Remove from heat and use an immersion blender or regular blender to purée the soup until completely smooth, taking care with hot liquids.
- Perfect the seasoning:
- Taste and season with salt and pepper, reheating gently if needed, remembering the pesto will add saltiness later.
- Finish with flair:
- Ladle into bowls and swirl a generous tablespoon of pesto into each serving, adding crème fraîche and fresh basil if you want to make it extra pretty.
Save to Pinterest My friend Helen came over recently and said she hated courgette, which I took as a personal challenge. She ate two bowls and asked for the recipe before she even left the table, proving that sometimes the right preparation can change everything.
Making It Your Own
While this recipe is perfect as written, I have found that swapping half the courgettes for asparagus in early summer makes it even more special. The key is keeping that vibrant green color and the creamy texture, whatever vegetables you choose.
The Pesto Factor
Homemade pesto really does make a difference here, blending fresh basil, pine nuts, garlic, Parmesan and good olive oil until it forms a thick sauce. I often make double and keep the extra in the fridge for pasta emergencies.
Serving Suggestions
This soup works beautifully as a light lunch or as an elegant first course for dinner parties. The vibrant color alone makes guests feel special before they even take a bite.
- Crusty bread torn into chunks is essential for soaking up every last drop
- A simple green salad on the side makes it feel like a complete meal
- Consider serving in small cups as an appetizer at your next gathering
Save to Pinterest There is something deeply comforting about a bowl of green soup, like eating spring itself when you need it most. I hope this brings a little brightness to your kitchen.
Recipe FAQs
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Allow to cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.
- → What can I use instead of pesto?
Try swirls of tahini-lemon mixture, cashew cream, or simply top with extra fresh basil and a drizzle of good olive oil. A dollop of herb-infused Greek yogurt works wonderfully too.
- → Is this soup suitable for meal prep?
Absolutely. The flavors develop beautifully overnight. Store in the refrigerator for up to 4 days. Reheat gently on the stove, adding a little water or stock to thin if needed. Add pesto fresh when serving.
- → Can I make this without a blender?
Yes, though the texture will be rustic rather than smooth. Cook the vegetables until very tender, then mash thoroughly with a potato masher. The result will be chunky but equally delicious.
- → What bread pairs well with this?
Crusty sourdough, focaccia, or warm baguette slices are ideal. For something lighter, serve alongside a simple green salad with lemon vinaigrette to complement the vibrant flavors.