top of page


Courgette, Pea and Pesto Soup


Serves 2


3 courgettes
1 tbs olive oil
1 crushed garlic clove
600 ml vegetable stock
1 small peeled chopped Maris Piper potato


Dice two courgettes.    Slice half of a third courgette into thin ribbons on one side and dice remainder.

In a large pan, fry diced courgettes in 1 tbsp olive oil or until well tender.

Add 1 small crushed garlic clove and fry for 1 min.

Add 600 ml vegetable stock, 1 small peeled chopped Maris Piper potato and simmer for 20 mins.

Reserve 1 tbsp from 150g defrost frozen peas.   Add remaining peas to the pan with 3 tbs pesto.

Return to simmer for 3 mins.

Carefully whiz the soup with a stick blender or in a food processor until smooth.

Divide between 2 bowls.

Sprinkle with reserved courgette ribbons and peas.

Courgette, Pea and Pesto Soup

This is a GUEST RECIPE from kellie anderson's Food to Glow website

Courgette, Pea and Pesto Soup

1 tbsp olive oil

1 lg onion, roughly chopped

2 stalks celery, roughly chopped

6 medium, firm courgettes (large ones are watery and tasteless)

1.5 litres hot vegetable stock (I use Marigold Swiss Vegetable Bouillon powder)

4 tbsp best pesto (see below, or use a jarred one)

300g frozen peas

freshly ground pepper, to taste

Heat the oil in a large, covered saucepan over a low heat. Add the onions and cook gently for about five minutes. Tip in the celery and courgettes, stir and cook, covered for a further five minutes. Add the hot stock and bring to the boil, then reduce to simmer and continue cooking for 10 minutes. Now add in the peas and the pesto and turn off the heat. Let the hot soup cook the peas – about five minutes – then blend with a hand blender or in a food processor/blender. I like it with a bit of texture, but blend until velvety smooth if you like. Adjust the seasoning before serving with these easily made croutons: cube day or two-old country type bread and toss in a little olive oil (not a lot, about 1 tsp for each 20g of bread), pressing lightly until mildly saturated. Tip the cubes onto a baking sheet and pop into a preheated (180C/350F) oven for 7-8 minutes, or until golden and crisp. Use garlic or basil-infused olive oil if you have any – perfect for these croutons

bottom of page