Spring, is coming! And, it’s time for another challenge from The Recipe Redux team, one of my families favorite recipes for springtime celebrations.
This is a beautiful soup. It fuses the fresh flavors of the springtime vegetables with herbs and is then blended into a smooth, light and delicious soup. It’s even great served cold! It’s easy enough to make on a weeknight, but also great to serve to company
While staying conscious of the fat content, I added a can of light coconut milk for a little more creaminess.
One can of light coconut milk to 4 cups of broth keeps the fat level quite lower while still offering us that lightness and creaminess that fuse all the flavors and texture together. You can skip the coconut milk and add 1 tsp coconut extract plus non-dairy milk if you prefer.
To top off the soup, I made a beautiful dairy-free pesto. If you are pressed for time, feel free to add in the juice of one lemon to the soup, throw in some parsley and basil and garlic to the soup and blend it all together for a quicker one step version.
Be sure to have a look at these plant-based soup recipes:
- Thai Carrot Soup
- Tomato Coconut Curry Soup
- Vegan Corn Chowder
- Vegetable Soup with Ravioli
- Moroccan Stew with Kale
What makes it so easy to prepare is that you put all of the ingredients into one pot. After sauteeing the onion and garlic in water or broth, you’ll add the asparagus, peas, and zucchini along with the vegetable broth and coconut milk (or non-dairy milk). Then just simmer until tender.
The pesto takes a little extra work. Put all of the pesto ingredients, no oil needed, are put into a food processor and processed with a little water to get to the consistency you like.
A couple of asparagus tops, the pesto and a sprinkling of pine nuts are a beautiful garnish for the top of the soup. Enjoy with some crusty bread for a complete meal.
I’d love to hear your feedback in the comments below for this Asparagus, Pea, Zucchini Soup! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mgs) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calorie
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
Servings |
people |
- 1 bunch asparagus
- 1 cup frozen green peas
- 3 medium zucchini sliced
- 1 medium onion chopped
- 2 cloves garlic chopped
- 5 cups low-sodium vegetable broth (or 5 cups homemade)
- 1 (13.5-ounce) can light canned coconut milk
- OR 1 teaspoon coconut extract mixed with 1 1/2 cups non-dairy milk
- 1/2 lemon juiced
- 1/4 teaspoon pepper
- 1 1/2 cup fresh basil leaves tightly packed
- 1/2 cup parsley tightly packed
- 3 cloves garlic
- 1 tablespoon light miso white or red
- 3 tablespoons nutritional yeast
- 1/8 cup Pine nuts
- 3 tablespoons fresh lemon juice
- sea salt and pepper to taste
Ingredients
Pesto
|
- In a large soup pot over medium heat, add the onion and garlic to about 1/4 cup water and sauté until fragrant, about 1 minute.
- To prepare the asparagus, chop off the tough ends, then cut into 1" pieces. Add to the pot along with the zucchini, peas, vegetable broth and coconut milk (or coconut extract). Cover and simmer for about 25 minutes, or until the asparagus is tender.
- Once the asparagus is tender, add the lemon juice, and salt and pepper to taste. Blend in a high-speed blender in batches until smooth and creamy.
- To make the pesto: Put all of the pesto ingredients into a food processor and process with a little water to thin to the consistency you like.
- Transfer back to the soup pot until ready to serve. Ladle soup into bowls and garnish with a dollop of pesto.
salt not included in label
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