Description
Green Pesto Vegetable Soup is a delightful and nutritious dish that celebrates the flavors of fresh summer produce. This vibrant soup blends seasonal vegetables with a rich, herbaceous pesto, creating a light yet hearty meal perfect for any occasion. In just 30 minutes, you can whip up this quick recipe, making it ideal for busy weeknights or a refreshing lunch on warm days. Customize it with your favorite grains or additional veggies to suit your taste, and enjoy the health benefits packed into every bowl.
Ingredients
Scale
- 1 small white onion (chopped)
- 2 cups zucchini (chopped)
- 2-3 large stalks celery (chopped)
- Olive oil (for sautéing)
- 4 cups vegetable stock
- 2 cups water
- Salt and pepper to taste
- 4 cups cooked pasta
- 1/3 cup cilantro
- 1/3 cup parsley
- 1/3 cup basil
- 3 spring onions
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Prep all vegetables by chopping the onion, zucchini, and celery into small pieces.
- Heat a large pot over medium heat and add olive oil. Sauté the chopped onion, zucchini, and celery for 5-10 minutes until translucent.
- Pour in the vegetable stock and water; add salt, pepper, and coriander. Stir well.
- In a food processor, blend cilantro, parsley, basil, spring onions, salt, and pepper until smooth.
- Stir the pesto into the soup until fully incorporated.
- Mix in cooked pasta or substitute with grains like quinoa or millet if desired.
- Serve hot garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg