Courgette Pea and Pesto Soup

There's something about April that makes me crave bright, green soups. My neighbour knocked on the door one afternoon with a basket of courgettes from her garden—more than she knew what to do with—and I remembered this recipe my mum used to make when spring finally felt real. The kitchen filled with that grassy, fresh smell within minutes, and I knew I'd stumbled onto the perfect way to celebrate the season without fussing.

I made this for my friend Sophie last Tuesday when she'd had one of those mornings—you know the kind. She sat at my kitchen counter while I chopped, and by the time the soup was ready, she'd already perked up just from watching it transform from scattered vegetables into something silky and whole. She said it tasted like springtime felt, and honestly, that's all any cook really wants to hear.

Ingredients

• Olive oil: Use a decent one here since it's not being cooked to death—this is where its flavour actually matters.
• Onion: The foundation that nobody notices until it's missing, softened until it disappears into the background.
• Garlic cloves: Two is the sweet spot; any more and it bullies the delicate vegetables.
• Courgettes: Fresh or frozen both work, though fresh ones give you a brighter colour that feels celebratory.
• Peas: Frozen peas are honestly your friend here—they're picked at peak ripeness and won't let you down like fresh ones sometimes do.
• Potato: The secret ingredient that makes the soup taste fuller without tasting heavy, and it helps everything blend into velvet.
• Vegetable stock: A good quality one makes all the difference; cheap stock tastes thin and sad by comparison.
• Salt and pepper: Don't skip tasting as you go—seasoning is the difference between good soup and the kind people ask for seconds of.
• Basil pesto: This is where the personality lives; homemade tastes brighter, but store-bought is absolutely fine on a Tuesday night.
• Crème fraîche or Greek yogurt: Optional but I'd argue essential—it softens the brightness and adds richness without heaviness.

Instructions

Warm the oil and soften the base:

Heat your olive oil over medium heat and let the onion go golden and gentle, about 3 to 4 minutes. This isn't rushing; it's building flavour from the ground up.

Wake up the garlic:

Add your minced garlic and let it sizzle for just a minute until it smells incredible. Stop before it browns, or it'll turn bitter and sulky.

Build the vegetable layer:

Toss in the courgettes and potato, stirring occasionally for about 5 minutes. You're not trying to cook them through; just let them start surrendering to the heat.

Bring everything together:

Pour in your stock and bring it to a gentle boil, then turn the heat down to simmer for 10 minutes until the vegetables are truly tender and the kitchen smells like a spring garden.

Add the peas and finish cooking:

Stir in the peas and simmer for another 5 minutes. They'll turn a brilliant green and soften just enough to blend seamlessly.

Blend until smooth:

Remove from heat and use an immersion blender right in the pot (less washing up, which is its own kind of magic), or carefully transfer to a regular blender. Blend until the soup is silky and smooth, with no rough edges.

Season and taste:

Add salt and pepper gradually, tasting as you go. This is your moment to get it exactly right, so don't be shy.

Serve with the pesto flourish:

Ladle the soup into bowls and swirl in a generous tablespoon of pesto through the middle of each one. Top with a dollop of crème fraîche or yogurt if you have it, and a few fresh basil leaves if you're feeling fancy.

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My daughter brought a friend home from school last week, and they were both famished in that way teenagers are. I had leftover pesto soup in the fridge and heated it through, and watching them both ask for seconds felt like winning something important—the kind of small victory that reminds you why you bother cooking at all.

Why Homemade Pesto Changes Everything

If you've got ten minutes and a food processor, making your own pesto is genuinely worth it. Fresh basil, a handful of pine nuts, some Parmesan, garlic, and olive oil blended together tastes brighter and more alive than even the good store-bought versions. The homemade kind seems to wake up the soup in a way that feels almost magical, making it taste like basil instead of just tasting herby.

How to Make It Your Own

This soup is a jumping-off point, not a rulebook. I've made it with asparagus when courgettes weren't happening, and with spinach when I wanted something earthier. The potato and stock base keeps everything balanced no matter what green vegetable you choose, so feel free to play around based on what's in your garden or what caught your eye at the market.

Storing and Reheating

This soup keeps beautifully in the fridge for up to three days and freezes well for about a month (freeze it without the pesto topping, then swirl it in fresh when you reheat). The colour might fade slightly in the freezer, but the flavour stays true and honest. When you're reheating, do it gently over medium heat so the soup doesn't break or separate, and add a splash of stock or water if it's gotten too thick.

• Make it in a big batch on Sunday and you've got lunch sorted for half the week.
• Don't reheat with the pesto already in it—the flavour gets muted and it loses its shine.
• A bowl of this with crusty bread and a green salad is genuinely enough for a whole meal.

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This is the kind of soup that makes you feel like spring is actually here, even if the weather hasn't quite caught up. Keep it in your back pocket for those moments when you need something bright, nourishing, and ready faster than you'd expect.

Recipe FAQ

→ Can I make this soup vegan?

Yes, use dairy-free pesto and omit the crème fraîche or Greek yogurt topping. The soup itself remains naturally plant-based and equally delicious.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work beautifully and may need slightly less cooking time. Add them during the last 3-4 minutes of simmering to preserve their sweet flavor.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 3 days. The pesto garnish is best added just before serving for optimal freshness and presentation.

→ Can I freeze this soup?

Yes, freeze without the pesto topping for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh pesto when serving.

→ What can I serve with this soup?

Crusty bread, garlic toast, or a fresh green salad make excellent accompaniments. The soup's light texture also pairs well with a simple quinoa or rice dish.

→ Can I substitute the courgettes?

Asparagus, spinach, or broccoli work well as alternatives. Adjust cooking times accordingly—tender vegetables like spinach need only minutes at the end.