Naughty Pesto Vegetable Soup

Pesto originated in Genoa, Italy, and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil. This recipe gives a twist to the classic pesto by incorporating it into a delicious and healthy vegetable soup.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Naughty Pesto Vegetable Soup

Cooking Method: Blending, Boiling Cuisine: Italian Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 1 cup Broccoli
• 1 cup Spinach
• 1 cup Basil leaves
• 2 tablespoon Pine nuts
• 2 clove Garlic cloves
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a pot, bring vegetable broth to a boil.
2. Add zucchini, broccoli, and spinach. Cook for 5 minutes or until vegetables are tender.
3. In a blender, combine basil leaves, pine nuts, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth.
4. Add the pesto mixture to the pot and stir well.
5. Simmer for another 5 minutes.
6. Remove from heat and let it rest for 5 minutes.
7. Serve the Naughty Pesto Vegetable Soup hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.