Courgette Pea Pesto Soup (Printable Version)

Vibrant spring soup with courgette, sweet peas and herby pesto swirl

# Needed Ingredients:

→ Vegetables

01 - 2 medium courgettes (zucchini), diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1⅓ cups frozen or fresh peas
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4 cups vegetable stock

→ Herbs & Seasoning

07 - 2 tablespoons olive oil
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper

→ Pesto

10 - 4 tablespoons basil pesto, store-bought or homemade

→ Garnish

11 - Fresh basil leaves for garnish
12 - Crusty bread for serving, optional

# Steps:

01 - Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sauté for 3 to 4 minutes until softened but not browned.
02 - Add the diced potato and courgette, stir well, and cook for another 3 minutes to allow flavors to meld.
03 - Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes until the potato is tender and courgette is fully softened.
04 - Add the peas and simmer for a further 5 minutes until heated through.
05 - Remove from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a countertop blender.
06 - Stir in 3 tablespoons of pesto and season with salt and pepper to taste.
07 - Ladle into bowls, swirl in the remaining pesto, and garnish with fresh basil leaves. Serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • The combination of courgette and peas creates a velvety texture without adding cream, a trick my Italian neighbor taught me that changed my soup game forever.
  • That final swirl of pesto transforms an everyday vegetable soup into something that feels like a treat, especially when youre curled up with just a bowl and some crusty bread.
02 -
  • Dont overblend or the soup can become gluey from the potato starch, a mistake I made the first three times until I learned to pulse gently just until smooth.
  • The color will be most vibrant if you serve it immediately after adding the pesto, as the green tends to dull slightly when reheated.
03 -
  • Reserve a few tablespoons of the cooked peas before blending and add them back to the soup for textural interest, a technique I learned from a chef friend that elevates the eating experience.
  • When reheating, add a small splash of water or stock as the soup tends to thicken considerably in the refrigerator.
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