Spring Vegetable Soup with Basil Pesto
Spring Vegetable Soup with Basil Pesto is a vibrant, nourishing dish that brings the essence of spring to your table. This delightful soup features a medley of fresh seasonal vegetables simmered in a fragrant broth, enhanced by the zesty kick of basil pesto. Perfect for family gatherings or a cozy night in, this recipe transforms simple ingredients into an unforgettable culinary experience that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 cups fresh seasonal vegetables (carrots, peas, asparagus, zucchini)
- 4 cups low-sodium vegetable broth
- 1/2 cup basil pesto (store-bought or homemade)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Instructions
- Wash and chop the vegetables into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent.
- Stir in the chopped vegetables and vegetable broth; bring to a gentle simmer.
- Add minced garlic and lemon juice; cook until veggies are tender (about 10 minutes).
- Remove from heat and stir in basil pesto until well combined.
- Serve hot, garnished with an extra drizzle of olive oil or fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to customize the vegetables based on seasonal availability or personal preference. For an extra flavor boost, consider adding spices like thyme or rosemary. Leftover soup can be stored in an airtight container in the fridge for up to five days.