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Naughty Pesto Vegetable Soup

Naughty Pesto Vegetable Soup recipe

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.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
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
  • 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

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 25g9%
Sugars 8g
Protein 8g16%

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

Read it online: https://for-vegan.com/recipe/naughty-pesto-vegetable-soup/