Pin There's a moment every spring when I stand at the farmers market with a bag of just-picked courgettes and think, what if I stopped overcomplicating things? This soup arrived on one of those mornings when the garden was finally waking up and I had a handful of peas and a block of pesto calling my name. The whole thing came together in the time it took to boil a kettle, and somehow it tasted like I'd been planning it all along.
I made this for my sister on a day when she'd been gardening since dawn and came inside absolutely famished. She took one spoonful and said, 'This tastes like spring,' which sounds dramatic but also felt completely right. That's when I knew it wasn't just a recipe—it was the kind of thing people actually want to eat.
Ingredients
- Courgettes (2 medium, diced): The backbone of this soup, but here's the thing—don't overthink the size of your dice because the immersion blender will make it all silky anyway.
- Fresh or frozen peas (200 g): Frozen peas are genuinely just as good here and sometimes better because they're picked at peak sweetness and stay that way.
- Potato (1 medium, peeled and diced): This gives the soup body without making it heavy, and it helps the flavors settle together.
- Onion and garlic (1 onion, 2 cloves): The aromatic duo that makes your kitchen smell like dinner is actually happening.
- Vegetable stock (1 liter): Quality matters here more than you might think—a good stock carries all the other flavors forward instead of just sitting in the background.
- Olive oil (2 tbsp): Use the good stuff if you have it, especially since it's going to have its moment when you finish the soup.
- Basil pesto (4 tbsp): This is where the magic happens, so don't skip it or try to replace it with something hastily made—store-bought is genuinely fine and does the job perfectly.
- Salt, pepper, and fresh basil to finish: Seasoning isn't an afterthought; it's your last chance to make sure every spoonful tastes like you meant it.
Instructions
- Start the base:
- Warm your olive oil in a large saucepan over medium heat and let it actually get warm—not screaming hot, just inviting. Add your chopped onion and garlic, and let them soften for 3 to 4 minutes while you listen to them quietly sizzle and start to smell incredible.
- Build the body:
- Toss in your diced potato and courgette, give everything a good stir so the oil coats everything evenly, and cook for another 3 minutes. This is when you're setting the stage for what comes next—nothing fancy, just cooking things until they're ready to make friends.
- Let it simmer:
- Pour in your vegetable stock, bring the whole thing to a boil (it'll get louder and more insistent), then turn the heat down and let it simmer gently for about 15 minutes. You want the potato to be completely tender when you poke it with a fork—that's your signal everything else is ready too.
- Add the peas:
- Scatter in your peas and give them 5 minutes to warm through and infuse the broth with their sweetness. If you're using fresh peas, they might need a minute longer, but frozen ones know exactly what to do.
- Make it smooth:
- Take the pan off the heat and grab your immersion blender—this is the moment where everything transforms. Blend until it's silky and smooth, which usually takes about a minute of gentle movement through the pot, or work in batches with a regular blender if that's what you have.
- Finish with pesto:
- Stir in 3 tablespoons of your pesto so it ribbons through the soup, then taste and adjust your salt and pepper. This is not the time to be shy—season it like you're cooking for someone you want to impress, which is yourself.
- Serve with intention:
- Ladle the soup into bowls, let each one get a final swirl of pesto on top (this is purely for you and everyone who gets to eat it), and scatter a few fresh basil leaves over the top if you have them. Pair it with crusty bread if your appetite suggests you should.
Pin There was an afternoon when I served this to someone who said they didn't really like courgette, and then they finished the bowl without saying anything else, which somehow felt like the highest compliment. That's when I realized this soup isn't about any one ingredient being the star—it's about how they all show up for each other and create something that tastes bigger than its parts.
Why This Works in Spring
Spring courgettes are tender and mild in a way that changes the whole character of the soup. They're not trying to be the main event; they're there to create texture and substance while the peas do the flavor work. By the time you blend everything together, you've basically captured the season in a bowl.
Making It Your Own
This recipe is genuinely flexible without losing its identity. You can swap the peas for broad beans if those are what you've got, or add a handful of spinach if you feel like it needs more depth. A splash of cream or coconut milk before blending takes it somewhere cosier, though honestly, the original version stands on its own just fine.
Serving Ideas and Variations
Serve it hot on an evening when you want something nourishing and quick, or chill it overnight and eat it the next day as a summer soup when the weather decides to remind you why you love this time of year. The flavors actually develop and settle overnight, so it's worth planning ahead if you have the chance.
- For vegan versions, use plant-based pesto and skip any dairy additions—the soup is genuinely delicious this way.
- If you're serving people with different dietary needs, prep the pesto and cream drizzles on the side so everyone can customize their own bowl.
- Pair it with good bread and maybe some cheese on the side, or keep it completely simple and let the soup do all the talking.
Pin This soup is the kind of thing that makes you feel capable in the kitchen, even when you're just throwing together what's in the produce drawer. Once you've made it, you'll find yourself reaching for it again whenever spring shows up.
Recipe FAQ
- → Can I make this soup vegan?
Absolutely. Simply use a vegan pesto instead of traditional pesto, which contains Parmesan cheese. Most supermarkets stock excellent vegan pesto options, or you can easily make your own with basil, pine nuts, olive oil, and nutritional yeast.
- → Can I serve this soup cold?
Yes, this soup is excellent served chilled as a summer variation. Simply blend, refrigerate until thoroughly cold, and serve with a fresh swirl of pesto and maybe some extra basil leaves. The flavours become even more refreshing when served cold.
- → How long will leftovers keep?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pesto swirl may blend into the soup upon reheating, so you might want to add a fresh dollop when serving leftovers. This soup also freezes well for up to 3 months.
- → Can I use fresh peas instead of frozen?
Fresh peas work beautifully and will taste even sweeter. If using fresh peas, shell them and add them during the last 5 minutes of simmering, just as you would with frozen peas. You might need to adjust the cooking time slightly depending on the size and tenderness of your fresh peas.
- → What can I use instead of potato?
The potato helps thicken the soup naturally. You could substitute with a small handful of arborio rice, which will also create a creamy texture when blended. Alternatively, add a splash of cream or coconut milk at the end for richness without the potato.
- → Can I make this ahead of time?
This soup is perfect for meal prep. Make it up to 2 days in advance and refrigerate. The flavours often improve overnight as they meld together. Reheat gently on the stovetop, adding a splash of water or stock if the soup has thickened too much in the fridge.