Save to Pinterest The first time I made this courgette soup was on a rainy spring afternoon when the farmers' market had mountains of young zucchini practically being given away. I remember standing at my kitchen window, watching droplets race down the glass while the aroma of sautéing onions and garlic filled the air. Something about the vibrant green color against the gray day outside lifted my spirits completely.
Last spring, I made this soup for a garden lunch with my sister who was visiting from overseas. We sat under the pergola as light filtered through new leaves, dipping warm bread into our bowls. Her eyes widened at the first spoonful, and she immediately asked for the recipe, saying it tasted like the essence of spring itself.
Ingredients
- Courgettes: Choose medium, firm zucchini with bright skin, as overgrown ones can make the soup watery and bitter.
- Potato: This humble addition is my secret thickening agent, creating silky texture without cream, something I discovered by happy accident one day when I was short on ingredients.
- Peas: Frozen work beautifully here, so dont stress about finding fresh, though garden-fresh peas will give you an even more vibrant flavor.
- Pesto: Store-bought is perfectly fine, but if you have ten extra minutes, homemade will elevate this soup to dinner party status.
- Vegetable stock: The foundation of your flavor, so use homemade if you have it or a good quality low-sodium option.
Instructions
- Build your flavor base:
- Heat the olive oil in a large saucepan over medium heat, then add the chopped onion and minced garlic. Listen for that gentle sizzle and cook until they soften and become translucent but not browned, about 3-4 minutes.
- Add the vegetables:
- Toss in the diced potato and courgette, giving everything a good stir to coat with oil. Let them mingle for about 3 minutes, allowing the vegetables to start releasing their flavors.
- Simmer to tenderness:
- Pour in your vegetable stock, bringing it to a gentle boil before reducing to a simmer. Let everything bubble away for about 15 minutes until you can easily pierce the potato with a fork.
- Introduce the peas:
- Add those bright green peas and continue simmering for 5 more minutes. The peas need just enough heat to cook through while keeping their vibrant color.
- Blend until smooth:
- Remove from heat and use an immersion blender to transform everything into a silky soup. If using a countertop blender, work in batches and be careful with the hot liquid.
- Finish with pesto:
- Stir in 3 tablespoons of pesto, allowing it to melt into the soup like watercolors. Season with salt and pepper, tasting as you go.
- Serve with style:
- Ladle the soup into warmed bowls and add a decorative swirl of the remaining pesto on top. A few fresh basil leaves make it look like it came from a restaurant kitchen.
Save to Pinterest 
Save to Pinterest During a particularly cold April weekend, I served this soup to friends who had helped me plant my garden. We were all muddy and tired, but sitting around the table with steaming bowls and chunks of crusty bread dipped into the creamy green soup, something magical happened. The conversation flowed, laughter filled the kitchen, and I realized that sometimes the simplest meals create the strongest connections.
Seasonal Adaptations
Ive played with this recipe through different seasons, and it has surprising versatility. In summer, I sometimes chill it and add a dollop of crème fraîche for a refreshing lunch. Come autumn, I might stir in a pinch of nutmeg and use a pumpkin seed pesto instead. The soup seems to shift its character with each slight variation, becoming whatever the moment needs.
Make-Ahead and Storage Tips
This soup actually develops deeper flavor overnight, making it perfect for meal prep. Store it in the refrigerator without the final pesto swirl, and it will keep beautifully for up to four days. When freezing portions, I learned to leave out all the pesto and add it fresh when reheating, as frozen pesto tends to lose its bright flavor and can sometimes separate in an unappealing way.
Serving Suggestions
While perfect on its own, this soup creates a lovely light meal when paired thoughtfully. I often serve it as a starter before a simple pasta dish or alongside a substantial salad with some protein. One memorable evening, I served it with goat cheese crostini and roasted cherry tomatoes, and the combination was met with such enthusiasm I now consider it the official accompaniment.
- For a complete meal, pair with a grilled cheese sandwich made with sharp cheddar and a few thin apple slices.
- Create individual soup shooters in espresso cups for an elegant appetizer at dinner parties.
- Keep some in a thermos for lunch outdoors, accompanied by a handful of toasted seeds for added protein and crunch.
Save to Pinterest 
Save to Pinterest This vibrant green soup has become more than just a recipe in my kitchen, its a celebration of spring that can be summoned any time of year. I hope it brings as much comfort and joy to your table as it has to mine.
Recipe Questions
- → Can I make this soup vegan?
Yes, simply use a vegan pesto instead of traditional dairy-based varieties. Many supermarkets stock excellent vegan options, or you can make your own using nutritional yeast, nuts, olive oil and fresh basil.
- → Can I freeze courgette and pea soup?
This soup freezes beautifully for up to 3 months. Allow it to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally. The pesto is best added fresh after reheating.
- → What can I serve with this soup?
Crusty bread or focaccia is perfect for dipping. A simple green salad with lemon vinaigrette makes a lovely accompaniment. For something more substantial, serve alongside a grilled cheese sandwich or crusty garlic bread.
- → Can I use frozen peas instead of fresh?
Absolutely. Frozen peas work brilliantly here and are often sweeter since they're picked and frozen at peak ripeness. There's no need to thaw them first—simply add them directly to the simmering broth.
- → How can I make this soup creamier?
Stir in a splash of single cream, coconut milk, or crème fraîche before blending. For a dairy-free option, add a peeled potato during cooking—its natural starches create a velvety texture without any cream.
- → Can I serve this soup cold?
Yes, this makes an excellent chilled soup for warmer months. Blend, add the pesto, then refrigerate for at least 4 hours to chill thoroughly. The flavours develop beautifully when served cold—perfect for summer lunches.