Save The first spring rain had just fallen, leaving that wonderful earthy scent in the garden when I decided to create this courgette and pea soup. Standing at the kitchen window, watching droplets slide down the glass, I noticed my courgette plants stretching toward the sun after their drink. That moment of green abundance inspired this soup, now a seasonal ritual in our home that marks the transition from winter's heaviness to spring's lightness.
Last April, my neighbor dropped by unexpectedly just as I was blending this soup. The whirring sound of my immersion blender caught her attention, and she lingered, curious about the bright green concoction. I ladled her a bowl with a swirl of pesto on top, and by evening, three more neighbors had texted asking for the recipe. Sometimes the simplest foods create the strongest connections.
Ingredients
- Courgettes: The backbone of this soup, I find the smaller, younger ones have a sweeter flavor and less seeds, making for a silkier texture in the final soup.
- Potato: This humble addition is actually my secret weapon for creating a luxuriously creamy texture without adding any dairy.
- Peas: Frozen work perfectly here, but when spring peas are in season, the sweetness they bring is unmatched.
- Pesto: Store-bought is perfectly fine, but if you have fresh basil on hand, homemade pesto elevates this soup to restaurant-quality.
- Vegetable stock: The better your stock, the better your soup, so use homemade if you have it.
Instructions
- Start with aromatics:
- Heat your olive oil until it shimmers, then add the onion and garlic. You want to coax out their sweetness without any browning, so keep the heat medium and stir occasionally until they become translucent and fragrant.
- Add the vegetables:
- When you add the potato and courgette, listen for that satisfying sizzle as they hit the hot oil. Give everything a good stir to coat the vegetables with the oil and aromatic flavors.
- Simmer to tenderness:
- After pouring in your stock, the soup needs time to develop its flavors. You'll know the potato is tender when a piece easily breaks apart when pressed against the side of the pot.
- Add the peas:
- The peas need just enough time to cook through but not lose their vibrant color. Five minutes is the sweet spot for maintaining that fresh spring green.
- Blend until silky:
- Take your time with the blending, especially if using an immersion blender. I move it around the pot in a circular motion, going up and down to catch every bit until the soup is completely smooth.
- Finish with pesto:
- The magic happens when you stir in the pesto, watching as ribbons of green herbs swirl through the soup before fully incorporating. Reserve a bit for that final decorative swirl on top that makes the presentation so appealing.
Save My daughter, who declared herself a soup-hater at age seven, was lured to the table by this vibrant green bowlful one spring evening. She asked for a tiny taste, then asked for her own bowl, and eventually declared it green enough to be dinosaur soup. Five years later, she still requests dinosaur soup when the weather turns cool, and I smile knowing vegetables are going into her willingly.
Serving Suggestions
A thick slice of crusty bread is this soups soulmate, ideally warmed in the oven while the soup simmers. My Italian friend taught me to rub the warm bread with a cut garlic clove before dipping it into the soup, creating an additional layer of flavor that complements the pesto beautifully. For dinner parties, I serve this in small cups as a starter, garnished with a single basil leaf and a drizzle of good olive oil.
Seasonal Variations
Summer brings an abundance of courgettes that seem to multiply overnight in the garden, making this soup an economical choice. In autumn, I sometimes swap half the courgettes for roasted butternut squash, creating a slightly sweeter, more golden soup that bridges the seasons. Winter calls for a heartier version, where I double the potato and add a pinch of warming nutmeg, serving it in mugs that can be cradled in cold hands.
Storage and Meal Prep
This soup actually improves after a day in the refrigerator, as the flavors have time to meld and develop. When meal prepping, I often make a double batch on Sunday afternoons, the kitchen windows steamy from the simmering pot while rain patters against the glass.
- Refrigerate in airtight containers for up to 4 days, adding the pesto swirl only when reheating and serving.
- Freeze portions in freezer-safe containers for up to 3 months, thawing overnight in the refrigerator before gently reheating.
- For packed lunches, heat until piping hot in the morning and store in a thermos to enjoy warm at midday.
Save Every spoonful of this vibrant soup carries the promise of spring and the comfort of home cooking. May it bring as much joy to your table as it has to mine.
Recipe FAQs
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the fridge and reheat gently.
- → How do I make it vegan?
Use vegan pesto instead of traditional. Most supermarket pestos contain cheese, so check labels or make your own with nutritional yeast.
- → Can I serve this cold?
Absolutely. Chill thoroughly in the fridge for at least 4 hours before serving. The flavours develop beautifully when served cold as a summer starter.
- → What can I use instead of potato?
Try white beans, cannellini beans, or a small piece of peeled pumpkin for natural thickening. Alternatively, add a splash of cream before blending.
- → How long does it keep in the fridge?
Store in an airtight container for up to 3 days. The pesto flavour intensifies over time. Reheat gently on the hob, adding a splash of water if needed.
- → Can I use frozen courgette?
Fresh works best for texture, but frozen courgette is acceptable. Thaw and drain well before adding to the pan to avoid excess water in the soup.