# 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, sauté for 3–4 minutes until softened and fragrant but not browned.
02 - Add diced potato and courgette to the saucepan, stir well, and cook for 3 minutes to allow vegetables to begin softening.
03 - Pour in vegetable stock and bring to a rolling boil, then reduce heat and simmer gently for 15 minutes until potato is completely tender when pierced with a fork.
04 - Add peas to the simmering soup and continue cooking for 5 minutes until heated through.
05 - Remove from heat. Using an immersion blender, blend soup until smooth. Alternatively, carefully transfer soup in batches to a countertop blender and purée until silky.
06 - Stir 3 tablespoons of pesto into the blended soup and season with salt and pepper to taste, adjusting as needed.
07 - Ladle soup into bowls, drizzle with remaining pesto, garnish with fresh basil leaves, and serve hot with crusty bread if desired.
