Save to Pinterest The first time I made this soup was during an unexpectedly cool spring afternoon when I'd overbought courgettes for something else entirely. The green soup looked so vivid in the pot that my roommate actually asked if I was making something St Patrick's Day themed. Now it has become my go-to when I want something that feels like sunshine but still warms you up.
I served this to my sister last month when she was recovering from a bad cold and she said it was the most comforting thing she had eaten in weeks. Something about the bright green colour and the gentle warmth just makes people feel better.
Ingredients
- Olive oil: The foundation that carries all the aromatic flavours from the onion and garlic
- Onion and garlic: These aromatics create the flavour base so do not rush this step
- Courgettes: They become incredibly creamy when blended and give the soup its beautiful colour
- Potato: The secret ingredient that adds body and silkiness without any dairy
- Frozen peas: They add natural sweetness and vibrant colour without any work
- Vegetable stock: Use a good quality one since it makes up most of the soup
- Salt and pepper: Essential for waking up all the subtle flavours
- Basil pesto: The crown jewel that adds depth and a punch of fresh basil flavour
- Crème fraîche or yogurt: Optional but lovely for tempering the pesto intensity
Instructions
- Start the base:
- Heat olive oil in a large saucepan over medium heat and add the chopped onion. Let it soften for about 4 minutes until translucent and fragrant.
- Add the aromatics:
- Stir in the minced garlic and cook for just 1 minute until you can smell it. Do not let it brown or it will turn bitter.
- Soften the vegetables:
- Add the diced courgettes and potato to the pan. Cook them for about 5 minutes stirring occasionally to let them start developing some colour.
- Simmer the soup:
- Pour in the vegetable stock and bring everything to a boil. Lower the heat and let it simmer gently for 10 minutes.
- Add the peas:
- Throw in the peas and cook for another 5 minutes until all the vegetables are completely tender.
- Blend until smooth:
- Remove the pan from heat and use an immersion blender to purée the soup until completely silky. Take your time with this step.
Save to Pinterest This soup has saved me on countless weeknights when I want something nourishing but do not have the energy for anything complicated. It is the kind of recipe that makes the kitchen smell wonderful while barely requiring any attention.
Making It Your Own
Once you master the basic technique you will start seeing possibilities everywhere. Swap the courgettes for asparagus in early spring or use spinach when that is what you have in the fridge. The method stays the same but the flavours shift with the seasons.
The Pesto Factor
Store bought pesto works perfectly fine here but making your own is a game changer. I keep a batch in my freezer during summer herb season and it makes this soup feel like a special occasion even on a Tuesday night. The basil really sings when it is fresh.
Serving Suggestions
This soup is substantial enough to be a complete meal with some good bread. A green salad with a sharp vinaigrette cuts through the richness beautifully. I have also served it in small cups as a starter at dinner parties where it always disappears first.
- Crusty bread for dipping is essential
- A squeeze of lemon juice brightens everything right before serving
- Extra pesto on the side never hurts
Save to Pinterest There is something so satisfying about a bowl of vibrant green soup. It manages to feel light and comforting at the same time which is exactly what I want from my food.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance. Store in an airtight container in the refrigerator. Add pesto swirl when serving to maintain freshness and visual appeal.
- → Can I freeze courgette pea soup?
Absolutely. Freeze without the pesto garnish for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and swirl with fresh pesto before serving.
- → What can I use instead of pesto?
Try fresh basil leaves, a dollop of herb-infused olive oil, or a spoonful of tapenade. Crumbled feta or grated Parmesan also work beautifully as finishing touches.
- → How do I make this vegan?
Use dairy-free pesto (check store-bought labels or make your own without cheese) and omit the crème fraîche or Greek yogurt. The result remains creamy and satisfying.
- → Can I use frozen courgettes?
Fresh courgettes work best for texture, but frozen can be used in a pinch. Thaw and drain well before adding. Note that frozen courgettes may yield a slightly softer consistency.
- → What herbs complement this soup?
Fresh basil, mint, or dill enhance the spring flavors. Add chopped herbs during the final minutes of cooking or use as garnish alongside the pesto for layered aromatics.