How To Make Spring Vegetable Soup with Basil Pesto
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup fresh or frozen peas
- 6 cups vegetable broth
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
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Add the carrots, celery, zucchini, and peas to the pot. Cook for 5 minutes, until the vegetables start to soften.
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Pour in the vegetable broth and season with salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
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Meanwhile, prepare the basil pesto. In a food processor, combine the basil, Parmesan cheese, pine nuts, and extra virgin olive oil. Pulse until smooth.
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Once the soup is cooked, remove from heat and allow it to cool slightly. Use an immersion blender to blend the soup until smooth or transfer to a blender in batches and blend until smooth.
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Serve the soup hot, topped with a dollop of the basil pesto and some freshly ground black pepper.
Nutrition
- Calories : 215kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 2mg
- Sodium : 900mg
- Total Carbohydrates : 21g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 6g
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