Save to Pinterest There's something about the first warm day of spring that makes me crave this soup. I was standing in the farmers market, holding a bunch of courgettes still dusty from the soil, when a woman next to me mentioned she'd been making the same green soup for twenty years. That stuck with me, so I went home and created my own version that afternoon, blending fresh peas with silky courgette and finishing it with a generous swirl of pesto that turned the whole bowl emerald green.
My partner came home one evening to find me standing at the stove with a spoon, tasting this soup for the third time. He laughed and said it tasted like spring in a bowl, and suddenly it became our thing, especially on those transitional days when you're not quite ready to let go of lighter foods but the weather's finally cooperating. We started making it Friday nights, and somehow it became a ritual.
Ingredients
- Olive oil: This is your foundation, so use something you'd actually enjoy tasting on bread because it matters more here than you'd think.
- Onion and garlic: The aromatic backbone that takes maybe five minutes total but transforms everything that comes after.
- Courgettes: Fresh ones work beautifully, but honestly frozen diced courgette works just as well and saves your chopping hand.
- Peas: Frozen peas are your secret weapon here because they're picked at peak ripeness and honestly taste better than fresh peas sitting in the shop.
- Potato: This adds a subtle creaminess without any actual cream, which feels like cheating in the best way.
- Vegetable stock: Use something you'd drink on its own, as weak stock makes weak soup.
- Salt and black pepper: Taste as you go because every stove is different and every palate is too.
- Basil pesto: If you've got time, making your own changes the game, but store-bought lets you move on with your evening.
- Crème fraîche or Greek yogurt: Optional but the tanginess against the green is worth it.
Instructions
- Get your aromatics going:
- Pour the olive oil into a large saucepan over medium heat and watch it shimmer slightly, then add your chopped onion. You'll know it's ready when it's soft and translucent, about three or four minutes, and the kitchen smells like something good is happening.
- Wake up the garlic:
- Stir in the minced garlic and give it exactly one minute. This is not the time to get distracted because garlic goes from fragrant to bitter faster than you'd expect.
- Build your vegetable base:
- Add the diced courgettes and potato to the pan, stirring occasionally for about five minutes until the edges of the courgettes start to soften just slightly. The kitchen should smell like fresh spring vegetables now.
- Add liquid and simmer:
- Pour in your vegetable stock, bring everything to a boil, then turn down the heat and let it bubble gently for ten minutes. The vegetables should be getting tender but not falling apart.
- Finish with the peas:
- Add the frozen peas and let them warm through for another five minutes. They'll brighten the color immediately and add a gentle sweetness that balances the earthiness.
- Blend until smooth:
- Remove from heat and use an immersion blender to purée everything into a smooth, pale green soup. If using a regular blender, work in batches and be careful with the heat. This is oddly satisfying to do.
- Season and reheat:
- Taste the soup and season with salt and pepper, adjusting to your preference. Reheat gently if needed, though it usually doesn't need much.
- The final touch:
- Ladle into bowls and swirl in a tablespoon of pesto per serving, watching it ribbon through the green. Top with a dollop of crème fraîche and a few fresh basil leaves if you want to get fancy.
Save to Pinterest There was an evening when a friend who'd been going through something difficult sat at my kitchen counter, and I made this soup for her. She took one spoonful and just paused, and I realized that sometimes food does something beyond nourishing you, something about the care involved that matters. That's when this recipe stopped being about technique and started being about intention.
Variations Worth Trying
I've experimented with swapping out the courgettes for asparagus on a whim one spring, which gave the soup an entirely different character, more delicate and almost elegant. Spinach works beautifully too if you want something darker and earthier, though you'll only need about 150g because it wilts down dramatically. Once I added a handful of fresh mint instead of basil and it became something entirely different, brighter and more unusual, the kind of thing that makes you feel like you've discovered something yourself.
Making It Your Own
This soup is forgiving in the way that only good recipes are, because the fundamentals are rock solid but the tweaks are endless. You can add a squeeze of lemon juice if you want brightness, or a pinch of cumin if you want warmth, or even a whisper of chili if you want to confuse everyone's expectations in the best way. The beauty is that it's a foundation, not a rule.
- Make the pesto fresh if you have even fifteen minutes because the difference is genuinely noticeable.
- Freeze this soup in portions because it reheats like a dream and tastes somehow better the next day.
- Serve with crusty bread because this soup wants something to soak into, and you'll want to capture every last drop.
Save to Pinterest 
This is the kind of soup that makes you feel capable in the kitchen, the kind that tastes far more complicated than it actually is. It's become one of those recipes I make without thinking, the way some people make tea, which is probably the highest compliment any recipe can receive.
Recipe FAQs
- → Can I freeze this soup?
Yes, freeze the cooled soup without pesto for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh pesto before serving.
- → What can I use instead of potato?
Swap potato for cauliflower florets or extra courgette. Both alternatives provide creaminess when blended while keeping the dish light.
- → How do I make it dairy-free?
Use vegan pesto without Parmesan, omit crème fraîche, and skip yogurt garnish. The soup remains creamy and satisfying without dairy.
- → Can I use fresh peas instead of frozen?
Fresh peas work beautifully—add them during the last 3-4 minutes of simmering to preserve their sweet flavor and bright green color.
- → What herbs work well besides basil?
Mint or cilantro pesto offers lovely variation. Both complement the mild sweetness of courgettes and peas while adding unique aromatic notes.