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–+ servings
Spring Vegetable Soup Pesto

Bright and Nourishing Spring Vegetable Soup Pesto Delight

This Spring Vegetable Soup Pesto delivers vibrant flavors and nourishment, making it a must-try dish for the season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 medium Onion use shallots for milder flavor
  • 2 cloves Garlic adjust based on preference
  • 2 medium Carrots substitute with parsnips for a twist
  • 1 medium Leek can replace with more onion
  • 1 cup Green Beans snap peas can be used as variation
  • 1 cup Asparagus swap with broccoli for a heartier option
  • 1 cup Peas frozen peas work for convenience
  • 2 cups Baby Spinach kale can be substituted for stronger flavor
  • 1 medium Zucchini summer squash is a great alternative
  • 6 cups Vegetable Broth use homemade or low-sodium
  • 1 bay leaf Bay Leaf remember to remove before serving
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Lemon Juice vinegar can be a substitute for acidity
For the Pesto
  • 1 cup Fresh Basil Leaves use parsley if desired
  • 1/4 cup Pine Nuts sunflower seeds can be used for allergies
  • 1/4 cup Grated Parmesan Cheese nutritional yeast makes it vegan-friendly
  • 1/2 cup Extra Virgin Olive Oil any quality oil can work

Equipment

  • large pot
  • food processor

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, stirring frequently for about 3-4 minutes, until the onion is translucent and fragrant.
  2. Stir in 2 diced carrots, 1 chopped leek, 1 cup of trimmed green beans, 1 cup of chopped asparagus, and 1 diced zucchini. Cook for about 5-7 minutes or until the vegetables begin to soften.
  3. Pour in 6 cups of vegetable broth along with 1 bay leaf, salt, and pepper to taste. Bring to a gentle simmer and cook uncovered for approximately 20 minutes, stirring occasionally.
  4. While the soup simmers, combine 1 cup of fresh basil leaves, 1/4 cup of pine nuts, 1 garlic clove, and 1/4 cup of grated Parmesan (or nutritional yeast) in a food processor. Blend until smooth, gradually adding 1/2 cup of olive oil.
  5. Once the soup has simmered for 20 minutes, stir in 1 cup of frozen peas and 2 cups of baby spinach, along with the juice of half a lemon. Allow to simmer for an additional 3-5 minutes.
  6. Ladle the soup into bowls and swirl in a generous spoonful of pesto on top before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 36gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to three days. Keep the pesto separate to maintain freshness.

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