# What's Needed:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium courgettes (zucchini), diced
05 - 1 2/3 cups frozen or fresh peas
06 - 1 medium potato, peeled and diced (about 5 ounces)
→ Liquids
07 - 4 cups vegetable stock
→ Seasoning
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 4 tablespoons basil pesto (store-bought or homemade)
11 - 2 tablespoons crème fraîche or Greek yogurt (optional)
12 - Fresh basil leaves (optional)
# How To Make It:
01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.
02 - Stir in the garlic and cook for 1 minute, until fragrant.
03 - Add the courgettes and potato. Cook for 5 minutes, stirring occasionally.
04 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Add the peas and continue simmering for 5 minutes, until all vegetables are tender.
06 - Remove from heat. Use an immersion blender or regular blender to purée the soup until smooth.
07 - Season with salt and pepper. Reheat gently if needed. Ladle into bowls and swirl in a tablespoon of pesto per serving. Top with crème fraîche or Greek yogurt and fresh basil, if desired.
