# What You'll Need:
→ Vegetables
01 - 2 medium courgettes (zucchini), diced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1⅓ cups frozen or fresh peas
05 - 1 medium potato, peeled and diced
→ Liquids
06 - 4 cups vegetable stock
→ Herbs & Seasoning
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper
→ Pesto
10 - 4 tablespoons basil pesto, store-bought or homemade
→ Optional Garnish
11 - Fresh basil leaves
12 - Crusty bread
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant but not browned.
02 - Add diced potato and courgette to the pan, stirring well to combine. Cook for 3 minutes, allowing the vegetables to begin softening.
03 - Pour in the vegetable stock and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes until the potato is tender and fully cooked.
04 - Add the peas to the simmering broth and continue cooking for 5 minutes until heated through.
05 - Remove from heat and use an immersion blender to process the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree.
06 - Stir in 3 tablespoons of basil pesto and adjust seasoning with salt and black pepper to taste.
07 - Ladle the soup into serving bowls. Swirl the remaining 1 tablespoon of pesto across the surface of each portion and garnish with fresh basil leaves. Serve hot with crusty bread on the side if desired.
