Spring Asparagus, Pea, Zucchini Soup with Pesto
This spring green soup is a delicate delight and a flavor bust with the addition of pesto. A quick and easy recipe that’s great for guests or a weeknight meal.
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Asparagus Zucchini Pea Soup
Spring Asparagus, Pea, Zucchini Soup with Pesto
This spring green soup is a delicate delight and a flavor bust with the addition of pesto. A quick and easy recipe that’s great for guests or a weeknight meal.
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Asparagus Zucchini Pea Soup
Ingredients
  • 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
Pesto
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer back to the soup pot until ready to serve. Ladle soup into bowls and garnish with a dollop of pesto.

This recipe was printed from plantbasedcooking.com