Lemony Courgette Soup with Mint Pesto Recipe

Introduction

Welcome to the culinary journey of creating a refreshing, bright, and flavorful dish that embodies the essence of Mediterranean and Italian cuisine—the Lemony Courgette Soup with Mint Pesto. This recipe showcases the delicate balance between the mild earthiness of courgettes (zucchini), the zesty tang of fresh lemon, and the aromatic freshness of mint in pesto form. It is designed to be a versatile, nourishing, and visually appealing dish that appeals to both the senses and the palate.

This soup is not only a celebration of seasonal ingredients but also a testament to the power of simple, wholesome elements coming together to create a complex and satisfying flavor profile. It is perfect for spring and summer, offering a cooling and invigorating option for lunch, dinner, or a light appetizer. The addition of mint pesto adds an extra layer of complexity, providing a fresh, herbal note that elevates the dish to a new level of culinary sophistication.

Time

Preparation Time: approximately 15 minutes

Cooking Time: approximately 30 minutes

Total Time: approximately 45 minutes

Needed Equipment

• Large heavy-bottomed stockpot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Immersion blender or regular blender (preferably high-speed)
• Small skillet for toasting nuts
• Microplane or fine grater for lemon zest
• Spatula or wooden spoon for stirring
• Small bowl for preparing pesto
• Whisk (optional, for blending pesto)
• Serving bowls or cups
• Chef’s torch or lighter (optional, for garnish)

Tags

• Vegan (if dairy-free pesto is used)
• Vegetarian
• Gluten-free
• Low-calorie
• Fresh
• Healthy
• Spring/Summer
• Appetizer

Serving Size

Serves 4 to 6 people, depending on portion size. This makes it ideal for a family meal, small gathering, or meal prep for the week.

Difficulty Level

Intermediate. While the individual steps are straightforward, achieving a perfectly smooth and balanced flavor profile requires attention to detail, especially in blending and seasoning.

Allergen Information

Dietary Preference

• Vegetarian
• Vegan (if cheese is omitted or substituted)
• Gluten-Free
• Pescatarian
• Low Sodium (with low-sodium broth)

Course

Appetizer / Soup / Light Main Course

Cuisine

Mediterranean / Italian / Contemporary

Ingredients

Ingredient List for the Soup

Ingredient List for the Mint Pesto

Instructions

Step 1: Preparation of Ingredients

Begin by thoroughly washing all fresh ingredients. Rinse the courgettes under cold running water, and pat them dry with a clean towel. Trim the ends and chop into roughly 1-inch chunks to facilitate even cooking and blending. Peel and finely chop the onion. Mince the garlic cloves using a sharp knife, taking care to keep the pieces uniform for even sautéing. Zest the lemon using a fine microplane grater, being cautious to avoid the bitter white pith beneath the zest, which can alter the flavor. Juice the lemon, catching any seeds to prevent bitterness.

Step 2: Preparing the Mint Pesto

While the soup ingredients are being prepped, begin working on the mint pesto. Gather the fresh mint leaves, ensuring they are free of dirt and grit. If necessary, gently rinse and pat dry. Toast the nuts in a dry skillet over medium heat, stirring frequently to prevent burning and achieve a lightly golden color. This step enhances the nutty aroma and flavor, adding depth to the pesto.

Transfer the toasted nuts to a small bowl and allow them to cool slightly. In a food processor or blender, combine the mint leaves, toasted nuts, grated Parmesan cheese, and a pinch of salt and pepper. Pulse a few times to break down the ingredients. With the processor running, slowly pour in the olive oil and blend until the mixture is smooth but still retains some texture. Taste and adjust with additional salt, pepper, or olive oil as needed. Transfer to a small bowl and set aside.

Step 3: Cooking the Soup

In a large, heavy-bottomed stockpot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute, ensuring it doesn’t burn. Then, add the chopped courgettes and stir to coat with the aromatics.

Cook the courgettes for about 5 minutes, allowing them to start softening. Pour in the vegetable or chicken broth, and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the courgettes are tender when pierced with a fork.

Step 4: Blending and Seasoning

When the courgettes are cooked through, remove the pot from heat. Using an immersion blender, carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the hot soup in batches to a high-speed blender, blending until smooth. Be cautious when blending hot liquids to avoid splatters—use a towel over the lid to prevent any accidents.

Return the blended soup to the pot if using a traditional blender. Stir in the lemon juice and lemon zest, then taste and adjust the seasoning with salt and freshly ground black pepper. If the soup is too thick, add a little more broth or water to reach your desired consistency. Conversely, simmer uncovered for a few minutes if it needs to reduce slightly.

Step 5: Serving and Garnishing

To serve, ladle the hot soup into individual bowls or cups. Add a dollop of the mint pesto on top or swirl it into the soup for added flavor. Garnish with additional lemon zest or a drizzle of olive oil if desired. For presentation, you might also add a few mint leaves or edible flowers for a decorative touch.

Preparation Tips

• For a richer flavor, use homemade broth or add a splash of white wine during cooking.
• If you prefer a vegan version, omit the Parmesan cheese from the pesto or substitute with nutritional yeast or vegan cheese alternatives.
• To intensify the lemon flavor, add more lemon zest or juice, but do so gradually to avoid overpowering the delicate balance.
• Use fresh, high-quality ingredients for the best flavor, especially fresh mint and ripe courgettes.
• If you want to add a bit of heat, sprinkle with red pepper flakes or add a dash of hot sauce to the soup before blending.

Nutritional Information

Tips and Tricks

• For an ultra-smooth texture, strain the blended soup through a fine sieve or chinois after blending.
• Use a high-quality extra virgin olive oil for the pesto to impart the best flavor.
• Make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 2 days to enhance flavors.
• If you prefer a slightly thicker soup, add a small cooked potato or a handful of cooked white beans before blending.
• Adjust the seasoning according to taste, especially the acidity from lemon—add more zest or juice as needed.

Add-ons and Variations

• Add grilled shrimp or scallops atop the soup for a seafood twist.
• Incorporate other fresh herbs like basil or parsley into the pesto for variation.
• Mix in cooked quinoa or small pasta for a heartier meal.
• Top with toasted breadcrumbs or crumbled feta cheese for added texture and flavor.
• For a spicy kick, sprinkle with red pepper flakes or chili oil.

Side Dishes

• Crusty artisan bread or garlic bread
• Mixed green salad with lemon vinaigrette
• Grilled vegetables like eggplant, peppers, and artichokes
• Cheese platter with fresh fruits and nuts

Improvements and Variations

• Introduce additional vegetables such as peas or spinach for extra nutrients.
• Experiment with different nuts in the pesto, such as walnuts or cashews, for unique flavor profiles.
• Use different cheeses like Pecorino Romano or vegan cheese for dietary variations.
• Roast the courgettes beforehand for a smoky flavor.
• Infuse the broth with herbs like thyme or rosemary during cooking for aromatic complexity.

Save and Store

Allow the soup to cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 2 months. To reheat, gently warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if necessary to restore the soup’s consistency.

Frequently Asked Questions (FAQ)

Can I make this soup vegan?

Yes, simply omit the Parmesan cheese from the pesto or replace it with vegan cheese or nutritional yeast. Ensure that the broth used is vegetable-based and low in sodium if desired.

Can I use other herbs instead of mint?

Absolutely. Basil, parsley, or a combination of fresh herbs can be used to customize the pesto. Mint provides a distinctive freshness, but other herbs can add different aromatic qualities.

Is this soup suitable for kids?

Yes, the mild flavors of courgettes and lemon make it suitable for children. Adjust the seasoning and lemon amount if a milder taste is preferred.

Can I make this soup ahead of time?

Yes, it can be prepared a day in advance. Store it in the refrigerator and reheat gently before serving. The flavors often deepen when rested.

What are the best substitutes for nuts in the pesto?

You can substitute toasted sunflower seeds, pepitas, or omit nuts altogether if allergies are a concern. Keep in mind that nuts add richness and flavor, so choose accordingly.

Conclusion

The Lemony Courgette Soup with Mint Pesto embodies the vibrant, fresh, and healthful qualities of Mediterranean cuisine, making it an ideal choice for those seeking a nutritious yet indulgent dish. Its harmonious blend of flavors and textures provides a delightful culinary experience that can be adapted to various dietary needs and preferences. Whether served as a starter or a light main course, this soup is sure to impress with its bright citrus notes and aromatic herbaceous topping. As shared by Love With Recipes, this dish is a testament to the beauty of simple ingredients elevated through thoughtful preparation — a true celebration of fresh, wholesome eating.

References

• Mediterranean Living – Lemon Zucchini Soup with Mint Pesto
• Food & Wine – Lemon Zucchini Soup with Mint Pesto