A vibrant spring-inspired soup highlighting fresh courgettes, sweet peas, and a swirl of basil pesto for a lively, aromatic finish.
# What You’ll Need:
→ Vegetables
01 - 2 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium courgettes (zucchini), diced
05 - 1 2/3 cups frozen or fresh peas
06 - 1 medium potato, peeled and diced (about 5 oz)
→ Liquids
07 - 4 cups vegetable stock
→ Seasoning
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp freshly ground black pepper
→ Garnish
10 - 4 tbsp basil pesto (store-bought or homemade)
11 - 2 tbsp crème fraîche or Greek yogurt (optional)
12 - Fresh basil leaves (optional)
# Method:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to brown.
03 - Add diced courgettes and potato. Cook 5 minutes, stirring occasionally to develop flavor.
04 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer 10 minutes until potatoes begin to soften.
05 - Stir in peas and continue simmering 5 minutes until all vegetables are completely tender.
06 - Remove from heat. Use immersion blender or regular blender to purée until completely smooth and creamy.
07 - Season with salt and pepper to taste. Reheat gently if needed. Ladle into bowls, swirling 1 tbsp pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil if desired.
