Courgette Pea and Pesto Soup

There's something about the first truly warm day of spring that makes me abandon all my winter soup recipes and reach for something green. I was standing in the farmers market with a bag of just-picked courgettes when a vendor mentioned she'd been tossing hers into a simple pea soup with pesto, and something just clicked. The combination felt obvious once I heard it, yet I'd never thought to pair them before, and by evening I had this vibrant bowl in front of me, steam rising off something that tasted like the season itself.

I made this for my mum on an afternoon when she'd been feeling under the weather, and watching her take that first spoonful and immediately soften told me everything I needed to know about this recipe. She asked for seconds before finishing the first bowl, and that's when I knew it had become something I'd make again and again.

Ingredients

• Courgettes: Two medium ones, diced small so they soften quickly and blend into the soup without becoming stringy or watery.
• Peas: Frozen or fresh work equally well here, but frozen peas have this secret advantage of being picked and frozen at peak sweetness, so don't feel bad reaching for them.
• Potato: A medium one, peeled and diced, acts as the foundation that helps thicken the soup naturally as it breaks down.
• Onion and garlic: One medium onion chopped and two garlic cloves minced create the aromatic base that everything else builds on.
• Vegetable stock: One liter of good quality stock makes all the difference; cheap stock tastes thin, but a proper one carries the whole dish.
• Olive oil: Two tablespoons for sautéing, chosen for its flavor more than its cooking properties.
• Basil pesto: Four tablespoons total, with most stirred in at the end and a swirl reserved for serving, so it stays bright and fragrant.
• Salt and black pepper: Start with the suggested amounts but taste as you go, because the stock's saltiness varies so much between brands.

Instructions

Build your flavor base:

Heat the olive oil in a large saucepan over medium heat, then add the chopped onion and minced garlic. Sauté for three to four minutes until they soften and turn translucent but before they start to brown, which would add an unwanted bitter note.

Add the vegetables:

Stir in the diced potato and courgette, coating everything in the fragrant oil, and cook for another three minutes. You're not trying to cook them through here, just to warm them and let them start releasing their flavors.

Simmer until tender:

Pour in the vegetable stock, bring it to a boil, then reduce the heat and let it simmer gently for about 15 minutes. The potato should be completely soft by the end, breaking apart easily when you press it against the side of the pan with a spoon.

Add the peas and finish cooking:

Stir in the peas and simmer for another five minutes. If you're using fresh peas, they might need a touch more time, but frozen ones cook almost instantly.

Blend until smooth:

Remove the pan from heat and blend the soup until completely smooth, either using an immersion blender directly in the pot or in batches with a regular blender. Work carefully with the blender as the soup is hot, and don't fill it too full.

Stir in the pesto and season:

Once blended, stir in three tablespoons of the pesto and taste for seasoning. Add salt and black pepper gradually, adjusting to your preference since you want to be able to taste the herbs and vegetables underneath.

Serve with style:

Ladle the soup into bowls and swirl in the remaining tablespoon of pesto on top, which creates this beautiful green marble effect and keeps the pesto from overheating and losing its brightness.

Save

There's a quiet moment I love about this soup, when you ladle it into bowls and create that pesto swirl, because suddenly everyone around the table says "oh, this is beautiful" before they've even tasted it. That combination of something this simple looking this good is what makes me keep coming back to it.

Spring Vegetables That Work Here

The magic of this soup is how adaptable it is to whatever fresh vegetables are at their peak. I've swapped the courgette for fresh spring cabbage, used broad beans instead of peas, and even added a handful of spinach toward the end for extra earthiness. The structure stays the same, but each variation feels entirely new, which means you're never bored even if you make it twice in one week.

Making It Creamier or Lighter

Some days I want this soup to feel like a silky, indulgent thing, so I add a splash of cream or coconut milk right before blending, which transforms it into something almost velvety. Other times, especially on warmer afternoons, I like it exactly as it is, fresh and clean, or I even chill it completely and serve it cold with a dollop of yogurt on top. The pesto handles all these variations beautifully, adapting its role depending on what the soup needs.

Storage and Serving Suggestions

This soup keeps well in the refrigerator for three days and actually tastes even better on day two when the flavors have had time to mingle and deepen. You can also freeze it in portions for up to three months, though I'd recommend freezing it without the pesto and adding that fresh when you reheat, so it stays vibrant and alive on the plate. Serving it with thick slices of crusty bread isn't just optional, it's essential for soaking up every last drop.

• Make extra pesto when you're preparing the soup, as it elevates a simple bowl into something memorable.
• If your soup is too thin after blending, simmer it uncovered for a few minutes to let some liquid evaporate and concentrate the flavors.
• Always taste and adjust seasonings at the very end, after the pesto goes in, so you're balancing everything correctly.

Save

This soup has become my answer to the question of what to make when you want something that feels nourishing without being heavy, something that celebrates what's in season without any fuss. It's the kind of recipe that reminds you why home cooking matters.

Recipe Help & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 2 days in advance and store refrigerated. Reheat gently over medium-low heat, stirring occasionally. Add pesto just before serving for freshest flavor.

→ Can I freeze this soup?

Absolutely. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Add fresh pesto after reheating.

→ What can I use instead of potato?

Replace potato with 1/2 cup cooked white beans, cauliflower florets, or leave out entirely for a lighter consistency. Potato adds natural creaminess and body to the texture.

→ Can I use frozen courgettes?

Fresh courgettes work best for texture, but frozen can be used in a pinch. Thaw and drain excess liquid before adding. Expect slightly softer consistency in the finished soup.

→ How do I make this vegan?

Use vegan pesto or make homemade with nutritional yeast instead of Parmesan. Skip optional cream. Serve with gluten-free bread if needed. This naturally plant-based soup is easily adaptable.

→ Can I serve this cold?

Yes, this makes excellent chilled summer soup. Blend until very smooth, chill thoroughly for at least 4 hours. Serve in chilled bowls with extra pesto swirl and garnish with fresh basil.