Save The first time I made this courgette soup, it was after a particularly abundant harvest from my community garden plot. Rain had pattered against the kitchen window all afternoon, turning my courgettes from mere vegetables into an opportunity for comfort. The vibrant green color that emerged as I blended everything together caught me by surprise - like spring had somehow been captured in a bowl despite the dreary weather outside.
Last April, I brought a thermos of this soup to my sisters housewarming picnic. We ended up sitting on her unfurnished floor, passing around mugs of the warm soup while rain tapped against the windows of her new place. Something about that simple meal became a cornerstone memory of her fresh start - now she makes this soup every spring as a kind of anniversary tradition.
Ingredients
- Courgettes: Look for medium-sized ones with firm, glossy skin - the giants tend to be watery and dilute the flavor I've discovered after many batches.
- Potato: This unassuming ingredient is actually the secret to the silky texture, providing body without heaviness.
- Pesto: Store-bought works perfectly, but if you have an abundance of basil, homemade adds a brightness that simply can't be matched.
- Peas: Frozen work beautifully here, and I actually prefer them to fresh for their consistent sweetness and convenience.
- Vegetable stock: The backbone of flavor - if using store-bought, I go for low-sodium so I can control the saltiness myself.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large saucepan over medium heat, then add your chopped onion and garlic. The kitchen will start filling with that irresistible fragrance that signals good things are coming.
- Add the vegetables:
- Toss in the diced potato and courgette, giving everything a good stir to coat with oil. Let them cook for about 3 minutes - youre not trying to brown them, just start their softening process.
- Simmer to tenderness:
- Pour in that vegetable stock, bring everything to a gentle boil, then reduce to a simmer for about 15 minutes. You'll know the potatoes are ready when a fork slides easily through them.
- Add the peas:
- Stir in those bright green peas and let them simmer for just 5 minutes more. Their sweetness is delicate, so we don't want to overcook them.
- Blend to silkiness:
- Remove from heat and transform everything with an immersion blender until smooth and velvety. Watch for splashes - I once redecorated my kitchen ceiling with green speckles.
- Finish with pesto:
- Stir in 3 tablespoons of that fragrant pesto, letting it melt through the soup. Taste and adjust the seasoning with salt and pepper until it makes you smile.
- Serve with flair:
- Ladle into bowls, add an artistic swirl of the remaining pesto, and scatter some fresh basil leaves on top. A slice of crusty bread on the side makes it complete.
Pin it One unusually cold spring evening, my neighbor knocked on my door looking utterly defeated after a rough day at work. I had just made a batch of this soup, so I invited her in and served her a bowlful with a swirl of pesto and thick slice of bread. As she took the first spoonful, her shoulders visibly relaxed, and we ended up talking for hours while the rain fell outside. Sometimes the simplest foods create the most meaningful connections.
Seasonal Variations
During the height of summer, I often chill this soup overnight and serve it cold with an extra drizzle of good olive oil on top. The flavors concentrate beautifully, and it becomes an entirely different experience - refreshing rather than comforting, but equally delicious. My friend Carlos introduced me to this variation after returning from Spain, and now its my go-to for hot August lunches.
Making It Your Own
After making this soup dozens of times, I've played with countless variations. Swapping half the courgette for spinach intensifies the green color dramatically. Adding a pinch of chili flakes creates a gentle heat that builds with each spoonful. Sometimes I blend in a handful of fresh herbs right at the end - mint is surprisingly wonderful with the peas and courgette.
Serving Suggestions
While this soup is certainly satisfying on its own, there are countless ways to turn it into a more substantial meal. My mother taught me that soup is never just soup - its the beginning of a gathering, an invitation to linger at the table.
- For a protein boost, add a poached egg on top just before serving - the yolk creates a rich sauce as you break into it.
- Crumble some feta cheese over the top for a tangy contrast to the sweet peas.
- Serve smaller portions as a starter before a simple main of grilled fish or a spring risotto.
Pin it Whenever I make this vibrant green soup, it feels like an edible celebration of renewal and possibility. May it bring the same simple joy to your table that it has consistently brought to mine.
Frequently Asked Questions
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely, then transfer to airtight containers leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently. Add the pesto swirl after reheating for freshest flavour.
- → What can I use instead of pesto?
If you need to avoid pesto, try stirring through fresh chopped basil, a dollop of créme fraîche, or a drizzle of good olive oil with grated Parmesan. For nut-free alternatives, blend fresh basil with olive oil, garlic and a pinch of salt.
- → Is this soup good served cold?
Absolutely. This soup makes an excellent chilled summer dish. After blending, refrigerate for at least 4 hours or overnight to chill thoroughly. The flavours often improve when served cold, making it perfect for warm weather dining.
- → Can I make this vegan?
Simply use a vegan pesto or make your own without cheese. Check that your vegetable stock is vegan-friendly. The soup is naturally dairy-free otherwise, and swapping the pesto makes it entirely plant-based.
- → What vegetables work well as substitutions?
Swap peas for broad beans or spinach. Courgettes can be replaced with summer squash or green beans. You could also add a handful of spinach at the end for extra colour. Keep the potato for the creamy texture it provides.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pan for easiest blending. If using a countertop blender, work in batches and be careful with hot liquids. Blend for 2-3 minutes until completely silky. For ultra-smooth results, pass through a fine mesh sieve after blending.