Save The first time I made this soup was during an unexpectedly rainy April when I'd bought too many courgettes at the market and needed something warming but still bright enough to remind me that spring was somewhere behind all those grey clouds. Now it has become my go-to when I want something that feels like a hug but still tastes fresh and green.
I served this to my sister last month when she was recovering from a bad cold, and she actually asked for the recipe before she'd even finished her bowl. There is something about the combination of sweet peas and gentle courgette that feels restorative without being heavy.
Ingredients
- 2 tbsp olive oil: The foundation that carries all those gentle onion and garlic flavors
- 1 medium onion: Finely chopped so it melts into the soup rather than sitting in distinct pieces
- 2 garlic cloves: Minced fresh because nothing else gives quite the same aromatic warmth
- 3 medium courgettes: Diced into small even pieces for consistent cooking
- 250 g peas: Frozen work beautifully here and add natural sweetness
- 1 medium potato: The secret to velvety body without any cream
- 1 liter vegetable stock: Good quality makes all the difference since it is the primary liquid
- 1/2 tsp salt: Adjust as needed depending on your stock
- 1/4 tsp black pepper: Freshly ground adds the best bright kick
- 4 tbsp basil pesto: The crown jewel that brings everything together
- 2 tbsp crème fraîche: Optional but lovely if you want extra richness
- Fresh basil leaves: For that finishing touch that makes it feel special
Instructions
- Start the base:
- Heat the olive oil in a large saucepan over medium heat then add your chopped onion letting it soften for 3 to 4 minutes until translucent and fragrant.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until you can smell it but do not let it brown or turn bitter.
- Soften the vegetables:
- Add the diced courgettes and potato cooking for about 5 minutes and stirring occasionally to let them start developing some flavor before the liquid goes in.
- Simmer the soup:
- Pour in the vegetable stock bring everything to a gentle boil then reduce the heat and let it simmer for 10 minutes until the potato is almost tender.
- Add the peas:
- Throw in the peas and continue simmering for another 5 minutes until all vegetables are completely soft and ready to blend.
- Blend until smooth:
- Remove from heat and use an immersion blender right in the pot or transfer to a regular blender puréeing until completely silky smooth.
- Season and serve:
- Taste and add salt and pepper as needed then reheat gently if it has cooled too much before ladling into bowls.
- The finishing touch:
- Swirl a generous tablespoon of pesto into each bowl and top with crème fraîche and fresh basil leaves if you are feeling fancy.
Save This soup has saved me on countless weeknights when I want something nourishing but do not have the energy for anything complicated. Something about the bright green color alone seems to lift everyone's spirits at the table.
Making It Your Own
I have played around with this base recipe quite a bit and found that swapping some of the courgette for asparagus in early summer creates an entirely different but equally wonderful soup. The key is keeping that balance between sweet peas and something green and fresh.
Storage Wisdom
This soup actually tastes better the next day which is rare for vegetable based soups. I often make a double batch and keep some in the freezer for those nights when cooking feels impossible but takeaway does not feel right either.
Perfect Pairings
A hunk of crusty sourdough is essential for mopping up every last drop of the pesto swirl. I have also learned that a simple green salad with a sharp vinaigrette cuts through the richness beautifully.
- Make the pesto from scratch if you have 5 extra minutes
- Try adding a handful of spinach at the end for even more green goodness
- Keep some garnished portions in the fridge for an instant elegant lunch
Save There is something deeply satisfying about a bowl of soup this vibrant and simple. Hope it brings as much comfort to your kitchen as it has to mine.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and store in the refrigerator. Add the pesto swirl when reheating to maintain its vibrant colour and fresh flavour.
- → Can I freeze courgette and pea soup?
Absolutely. Freeze without the pesto garnish for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding pesto just before serving.
- → What can I substitute for the potato?
Replace with a small handful of rice or blend in a cooked cannellini bean for creaminess. Alternatively, omit entirely for a lighter, more brothy consistency.
- → How do I make this vegan?
Use dairy-free pesto or make your own without Parmesan. Omit the crème fraîche or Greek yogurt garnish, or substitute with coconut cream or cashew cream.
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Shell about 500g peas to yield 250g. Add them during the last 3-4 minutes of simmering to preserve their sweet flavour.
- → What other vegetables work well in this soup?
Asparagus, spinach, or broad beans make excellent substitutions or additions. Each maintains the spring theme while adding unique flavours and textures.