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: 6 people
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 bunch asparagus
- 1 cup frozen green peas
- 3 medium zucchini sliced
- 1 medium onion chopped
- 2 cloves garlic chopped
- 5 cups homemade vegetable broth (or 5 cups homemade)
- 1 (13.5-ounce) can light canned coconut milk
- OR 1 tsp coconut extract mixed with 1 1/2 cups non-dairy milk
- 1/2 lemon juiced
- 1/4 tsp pepper
Pesto
- 1 1/2 cup fresh basil leaves tightly packed
- 1/2 cup parsley tightly packed
- 3 cloves garlic
- 1 tbsp light miso white or red
- 3 tbsp nutritional yeast
- 1/8 cup Pine nuts
- 3 tbsp fresh lemon juice
- salt and black pepper to taste
Instructions
- 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.
Notes
salt not included in label
[nutrition-label]
[nutrition-label]
Nutrition
Nutrition Facts
Spring Asparagus, Pea, Zucchini Soup with Pesto
Amount per Serving
Calories
220
% Daily Value*
Fat
5.5
g
8
%
Saturated Fat
1.2
g
8
%
Sodium
131
mg
6
%
Carbohydrates
28.5
g
10
%
Fiber
10.4
g
43
%
Sugar
4.8
g
5
%
Protein
17.1
g
34
%
Vitamin A
200
IU
4
%
Vitamin C
28.1
mg
34
%
Calcium
60
mg
6
%
Iron
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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