Save Celebrate the flavors of the season with this vibrant Courgette, Pea and Pesto Soup. This spring-inspired dish is brimming with fresh zucchini and sweet peas, offering a light yet satisfying meal that is as beautiful as it is delicious. Perfect for a quick lunch or an elegant starter, this soup captures the essence of fresh garden produce in every spoonful.
Save The secret to this soup's velvety texture lies in the inclusion of a medium potato, which blends into a smooth base without the need for heavy cream. A final swirl of pesto not only adds a beautiful visual touch but also infuses the dish with the concentrated taste of fresh basil and nuts.
Ingredients
- 2 medium courgettes (zucchini), diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 200 g (1 1/3 cups) frozen or fresh peas
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable stock
- 2 tbsp olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 4 tbsp basil pesto (store-bought or homemade)
- Fresh basil leaves (optional, to serve)
- Crusty bread (optional, to serve)
Instructions
- Step 1
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened but not browned.
- Step 2
- Add the diced potato and courgette, stir well, and cook for another 3 minutes.
- Step 3
- Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potato is tender.
- Step 4
- Add the peas and simmer for a further 5 minutes.
- Step 5
- Remove from heat. Use an immersion blender (or blender in batches) to blend the soup until smooth.
- Step 6
- Stir in 3 tablespoons of pesto, and season with salt and pepper to taste.
- Step 7
- Ladle into bowls, swirl in the remaining pesto, and garnish with fresh basil. Serve hot with crusty bread if desired.
Zusatztipps für die Zubereitung
For an extra creamy finish, you can add a splash of cream or coconut milk before blending the soup. If using a countertop blender instead of an immersion blender, be sure to blend in batches to ensure a perfectly smooth and safe process.
Varianten und Anpassungen
This recipe is highly versatile. For a vegan-friendly version, simply ensure you use a vegan pesto. You can also vary the flavor by swapping the peas for broad beans, which offer a slightly different texture and taste profile.
Serviervorschläge
Ladle the hot soup into bowls and garnish with a swirl of pesto and fresh basil leaves for a professional presentation. While it is wonderful served hot with crusty bread, it is also excellent when served chilled as a refreshing summer soup.
Save With only 230 calories per serving, this Courgette, Pea and Pesto Soup is a healthy and light choice that doesn't compromise on flavor. It is a simple, elegant way to enjoy the best produce of the season, whether shared with family or enjoyed as a quick weekday meal.
Recipe Guide
- → Can I make this soup vegan?
Simply use a vegan pesto instead of traditional pesto, which contains Parmesan cheese. Most supermarkets stock excellent vegan varieties, or you can make your own using nutritional yeast, pine nuts, basil and olive oil.
- → Can I serve this soup cold?
Absolutely. This soup is excellent served chilled during warmer months. Blend, refrigerate for at least 2 hours, and serve cold with a fresh pesto swirl and crusty bread on the side.
- → How long does this keep in the fridge?
The soup will keep for up to 3 days in an airtight container in the refrigerator. Reheat gently on the hob, adding a splash of water if needed, as it may thicken when chilled.
- → Can I use frozen peas?
Frozen peas work perfectly in this soup and are often sweeter than fresh ones. No need to defrost—just add them directly to the simmering broth for the final 5 minutes of cooking.
- → What can I serve with this soup?
Crusty bread is the classic accompaniment, ideal for dipping. Grilled cheese, garlic bread, or a simple green salad also pair well. For a lighter option, serve with a spoonful of extra pesto and fresh basil leaves.