Lemony Courgette Soup with Mint Pesto

Figs & Fennel

Fids and fennel lemony courgette soup

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  1. 2 tbsp olive oil
  2. 2 white onions
  3. 1kg large courgettes, a mix of yellow and green preferably organic and not too young.
  4. 1 bay leaf
  5. 1 ½ tsp herbs de Provence
  6. ½ tsp mustard powder
  7. 750ml vegetable stock
  8. 1 unwaxed lemon
  9. Salt and pepper to season
  10. ¼ of a nutmeg plus more for serving
  11. For the pesto:
  12. 25g fresh mint, leaves picked
  13. 2 cloves garlic, roughly chopped
  14. 60g pine nuts
  15. 6 tsp olive oil
  16. 1 tsp nutritional yeast
  17. ¼ tsp salt

This lemony courgette soup packs a serious citrus punch combining with the mint pesto to create an aromatic and revitalising dish. If you are not a fan of soup or courgettes then you could just make the pesto. It takes two minutes to prepare and, spread on crackers and accompanied by a glass of wine, makes for a very happy supper or snack.


Serves 4



  • Finely chop the onions. Using a heavy based, lidded pan heat 2 tbsp of olive oil and add the onions giving them a quick stir so they get coated in the oil.
  • Pop the lid on the pan and, keeping the heat low, sweat the onion for around 10 mins, stirring occasionally, until translucent.
  • While the onion is cooking you can prepare the courgettes. Give them a wash, and cut away any damaged skin. Slice each courgette in half lengthways and slice into ¼ inch pieces.
  • When the onions are cooked, add the courgettes, bay leaf, herbs de Provence and mustard powder, give them a good stir, and balance the lid back on the pan so it is slightly ajar.
  • The cooking time here will vary a little depending on the size of the courgettes but this should be around 20-25 minutes with the courgettes taking on a translucent appearance when they are cooked.
  • While the courgettes are cooking, make the pesto. Using a food processor or a pestle and mortar blend together the pine nuts, garlic, mint and 4 tsp of the olive oil. Once a coarse paste is formed add the salt and the nutritional yeast. Give another quick blend so the new ingredients are integrated but the texture of the pesto remains coarse.
  • Once the courgettes are cooked, add the vegetable stock and grate in the nutmeg. Keeping the pan on a low heat stir well for a minute or two before transferring the contents to the blender (or leave in the pan if using a hand blender). Puree the soup adding some hot water if the soup is too thick, and return to the pan.
  • Zest the lemon. Cover the zest as it dries out incredibly quickly and set aside until serving. Disposing of any pips, squeeze the juice into the hot soup. Give a quick stir and check the seasoning.
  • To serve, ladle the soup into the serving bowls and grate over a little nutmeg. Rest a dollop of pesto on top of the soup then scatter over the lemon zest.

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