Save to Pinterest There's something about spring that makes me crave green things, and this soup emerged from a Tuesday afternoon when my farmer's market haul looked like a garden exploded on my kitchen counter. I had courgettes that needed using, a bag of peas calling for attention, and a jar of pesto that smelled impossibly fragrant. Two hours later, my kitchen was filled with the most vibrant, uncomplicated soup I'd made in months, and I suddenly understood why this dish shows up on every spring menu worth remembering.
I made this for my neighbor who'd just moved in, and watching her face light up when that first spoonful hit was worth every chopped vegetable. She kept asking if I'd gone to culinary school, which made me laugh because honestly, the recipe does most of the work for you. We ended up sitting on her back porch with bowls in our laps, talking through the whole afternoon, and I realized that sometimes the best dishes are the ones that create room for connection instead of demanding all the attention.
Ingredients
- Olive oil: Use good quality here because you're not cooking it for hours, so the flavor actually matters and will shine through in every spoonful.
- Onion: Medium, finely chopped, because it dissolves into the soup and creates a sweet, subtle foundation that no one will identify as onion but everyone will taste.
- Garlic cloves: Two, minced small, adds depth without overpowering the delicate spring vegetables.
- Courgettes: Three medium ones, diced, are the star here and they break down completely into silky creaminess without any added cream.
- Frozen or fresh peas: 250 grams keeps the soup bright and slightly sweet, offsetting the earthiness of the courgette.
- Potato: One medium, peeled and diced, gives the soup body and helps it feel more substantial when blended.
- Vegetable stock: A full liter creates that perfect consistency where the soup is creamy but still lets you taste each vegetable.
- Salt and pepper: Season carefully at the end because stock already carries salt and you need to taste as you go.
- Basil pesto: Four tablespoons swirled in at the end is the moment everything comes alive, so don't skip this or try to cook it into the soup.
- Crème fraîche or Greek yogurt: Optional but recommended because the cool dollop against the hot soup creates this wonderful textural contrast.
Instructions
- Start with the aromatics:
- Heat your olive oil over medium heat and add the chopped onion, letting it soften for 3 to 4 minutes until it becomes translucent and slightly golden. Listen for the gentle sizzle and trust that you'll know it's right when the kitchen starts smelling sweet.
- Build the flavor base:
- Add your minced garlic and let it cook for just one minute, stirring so it doesn't stick or brown. That 60 seconds is all you need for the aroma to completely transform the pan.
- Add the vegetables:
- Toss in the diced courgettes and potato, stirring occasionally for about 5 minutes as they begin to soften and release their water into the pan. You'll notice the courgettes start to look slightly translucent at the edges, which means they're ready for the next step.
- Pour and simmer:
- Add your vegetable stock and bring everything to a boil, then immediately reduce the heat and let it simmer gently for 10 minutes until the potato is fork-tender. This is a good moment to step away and let the stovetop do its quiet work.
- Finish the cooking:
- Add the peas and simmer for another 5 minutes, just long enough for them to warm through and soften slightly. The soup will smell like spring at this point, which is your cue that you're nearly done.
- Blend to silky perfection:
- Remove from heat and carefully blend the soup until completely smooth, working in batches if you're using a regular blender to avoid hot soup splashing. An immersion blender makes this step wonderfully simple and keeps the cleanup minimal.
- Season and serve:
- Taste the soup carefully and add salt and pepper gradually, remembering that the pesto will bring additional seasoning. Reheat gently if needed, then ladle into bowls and create that signature pesto swirl.
Save to Pinterest My daughter asked me one morning why I made the same soup twice in one week, and I told her it's because some things are worth repeating. She tried a spoonful and nodded like she understood, which made me think about how certain dishes become part of your life not because they're complicated, but because they're exactly right.
The Pesto Question
Store-bought pesto is perfectly respectable and will absolutely work here, but if you have 10 minutes and a food processor, making your own changes everything. I learned this when a friend brought homemade pesto to dinner, and the difference wasn't subtle: it was fresher, more fragrant, and somehow made the entire soup taste more intentional. The Parmesan adds a subtle umami depth, and good olive oil creates that glossy finish that looks like you know what you're doing.
Variations and Swaps
This soup's greatest strength is how adaptable it is to whatever your garden or farmer's market offers. I've made it with asparagus when courgettes weren't in season, and it gains this mineral quality that's different but equally lovely. Spinach works beautifully too, though it requires less cooking time since it wilts almost immediately.
Serving and Storage
Serve this soup while it's still steaming, with crusty bread for dipping or alongside a simple green salad if you want to make it a complete meal. It keeps well in the refrigerator for up to three days and actually improves slightly as the flavors deepen, though always add the pesto swirl fresh at serving time. The soup also freezes beautifully for up to a month, just leave out the pesto and crème fraîche until you're ready to eat.
- Let hot soup cool to room temperature before refrigerating to prevent condensation and flavor loss.
- Reheat gently on the stovetop rather than the microwave so the texture stays silky.
- Double the batch on lazy Sundays when you're already cooking, because this soup disappears faster than you'd expect.
Save to Pinterest This soup has become my answer to what to make when I want something that feels nourishing and alive without spending hours in the kitchen. It's proof that sometimes the best meals are the simplest ones, built from good ingredients and finished with attention.
Recipe Help Center
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and refrigerate. Reheat gently, adding a splash of water if needed. Add pesto swirl just before serving for best presentation.
- → Is this soup suitable for freezing?
Absolutely. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Add pesto after thawing.
- → What can I use instead of potato?
Try using a small handful of arborio rice or cannellini beans for creaminess. Alternatively, blend in half an avocado after cooking for a silky texture without added starch.
- → Can I use other vegetables?
Certainly. Asparagus, spinach, or broccoli work beautifully. Keep quantities similar and adjust cooking time accordingly—leafy greens need only 2-3 minutes.
- → How do I make it vegan?
Use dairy-free pesto and omit crème fraîche. The soup remains naturally creamy without dairy, and nutritional yeast or cashew cream makes excellent vegan toppings.
- → What's the best way to achieve smooth texture?
Use an immersion blender directly in the pan for ease, or cool slightly before blending in a countertop blender. For extra silkiness, pass through a fine-mesh sieve after blending.