Save The first time I made this courgette and pea soup was during a sudden spring downpour that trapped me indoors for the afternoon. With a small mountain of courgettes from my neighbor's garden overflow and a bag of frozen peas in the freezer, I started experimenting. The kitchen windows steamed up as the soup simmered, and when I stirred in that first spoonful of vibrant pesto, the entire room filled with the most intoxicating herbal fragrance.
Last spring, my sister dropped by unexpectedly with her kids after a rainy soccer practice. Everyone was damp and chilled, and I had this soup already simmering on the stove. Their faces when they walked in and caught that first whiff of garlic and pesto told me everything. My eight-year-old niece, who swears she hates anything green, asked for seconds and then examined the pot as if trying to solve a mystery.
Ingredients
- Courgettes: Choose medium, firm courgettes without any soft spots, and try not to peel them as the skin adds lovely flecks of green that make the final soup more vibrant.
- Potato: This secret ingredient creates a silky texture without adding cream, so dont skip it even if youre tempted.
- Peas: Frozen work perfectly here and often have better flavor than fresh ones that have been sitting in the produce section too long.
- Pesto: A good quality store-bought pesto works beautifully, but if you have homemade, the soup becomes absolutely transcendent.
- Vegetable stock: The foundation of your flavor, so use the best quality you can find or better yet, make your own from vegetable scraps if you have them.
Instructions
- Start your flavor base:
- Heat the olive oil until it shimmers then add your onion and garlic, stirring occasionally until they soften and become translucent but not brown. Youll know its right when your kitchen fills with that sweet, aromatic smell.
- Build your soup:
- Add those cubes of potato and courgette, giving them a good stir to coat in all that oniony goodness. Let them mingle together for a few minutes before adding the stock.
- Simmer to tenderness:
- Once your stock comes to a gentle boil, reduce the heat and let everything bubble away peacefully until the potato yields easily when pierced with a fork.
- Add the peas:
- These bright little gems need just a few minutes to cook through while keeping their vibrant color. The peas are what give this soup its springtime personality.
- Blend to perfection:
- Remove from heat before blending to avoid hot soup splatters. An immersion blender makes this step incredibly easy, but work in batches if using a countertop blender.
- Finish with pesto magic:
- Stir most of the pesto directly into the soup, where it will infuse every spoonful with herbal richness. Reserve a little for that final decorative swirl that makes each bowl look like it came from a cafe kitchen.
Save A few summers ago, I packed this soup, chilled, into mason jars for a picnic at an outdoor concert. As the twilight settled and the music played, we passed the jars around, and even the most devoted meat-eaters in our group were impressed by how satisfying it was. One friend nudged me with her elbow and whispered, This is like drinking a garden, but in the most delicious way possible.
Serving Suggestions
Ive learned that a chunk of crusty sourdough bread transforms this soup from a starter to a complete meal. Sometimes I brush the bread with olive oil and toast it with a sprinkle of sea salt, creating the perfect vehicle for scooping up every last drop. For dinner parties, I serve it in small cups as an elegant appetizer, garnished with a tiny basil leaf and a few drops of olive oil.
Seasonal Adaptations
Through years of making this soup across different seasons, Ive discovered its remarkable versatility. In summer, I serve it chilled like a gazpacho, sometimes with a dollop of Greek yogurt. Autumn calls for adding a pinch of warming nutmeg. Winter versions get a hearty boost from a handful of barley or farro stirred in at the end, while spring is all about adding tender herbs like chervil or tarragon alongside the basil.
Storage and Freezing
After making this soup more times than I can count, I can confirm it freezes beautifully for up to three months. I often portion it into individual containers for quick lunches, though I always add fresh pesto after reheating rather than before freezing.
- Refrigerated soup keeps perfectly for 3-4 days in an airtight container.
- When reheating, do so gently over medium-low heat to preserve the delicate flavors.
- If the soup has thickened too much after storage, thin with a splash of warm stock or water until it reaches your desired consistency.
Save This humble green soup has become my signature offering when friends need comfort, whether celebrating good news or nursing disappointments. Theres something about its vibrant color and nurturing warmth that speaks a universal language of care.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after sitting overnight as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Add the pesto swirl just before serving for the freshest taste.
- → Is this soup suitable for freezing?
Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.
- → How can I make this vegan?
Simply use a vegan pesto or make your own without cheese. Nut-based pestos work wonderfully here—walnuts or cashews create rich, creamy variations that complement the sweet vegetables perfectly.
- → Can I use frozen courgettes instead of fresh?
Fresh courgettes work best as they maintain better texture, but in a pinch, frozen can be used. Thaw and drain well before adding to the pan, and reduce the initial cooking time slightly as they're already softened.
- → What can I serve with this soup?
Crusty bread is ideal for soaking up every drop. Grilled cheese sandwiches, garlic bread, or a simple green salad with lemon dressing make excellent accompaniments. For a lighter meal, serve with herb-flecked crackers or croutons.
- → How do I adjust the consistency?
For a thicker soup, add more potato or reduce the stock slightly. To thin it out, simply add more vegetable stock, water, or a splash of cream. Blend longer for an ultra-silky finish, or leave slightly chunky if you prefer texture.