Make-Ahead Spring Vegetable Soup with Pesto

Name: Make-Ahead Spring Vegetable Soup with Pesto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 2 servings Freshly ground black pepper; 2 mediums carrots, peeled and sliced 1/4-inch thick; 2 stalks celery, peeled, sliced 1/4-inch thick; 1 bulb fennel, cored and sliced 1/4-inch thick; 118 milliliters peas, fresh or frozen; 2 medium cloves garlic, peeled and smashed; 2 servings Kosher salt; 2 leeks, white and light green parts, sliced into 1/4-inch-thick half-moons; 1 Tbsp olive oil; 2 Tbsps pesto; 4 spring onions, white and light green parts only, thinly sliced; 1 liters homemade or store-bought low sodium vegetable stock; 1 zucchini, peeled into ribbons with vegetable peeler

You can never have too many soup recipes, so give Make-Ahead Spring Vegetable Soup with Pesto a try. This recipe makes 2 servings with 321 calories, 8g of protein, and 12g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up celery, pepper, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a gluten free, primal, and vegan diet.

Instructions

Heat oil and garlic in large saucepan over medium heat until garlic begins to sizzle. Continue cooking, turning garlic occasionally until pale golden and aromatic, about 2 minutes after it starts sizzling.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Remove garlic with tongs and discard.

Ingredients you will need

Garlic

Equipment you will use

Tongs

Add spring onions, carrots, celery, leeks, and fennel. Season with salt and cook, stirring frequently, until beginning to soften, about 5 minutes.

Ingredients you will need

Spring Onions

Carrot

Celery

Fennel

Leek

Salt

Add stock and bay leaf; bring to boil, then reduce to a simmer and cook until broth is flavorful and vegetables are soft, about 15 minutes. Stir in peas and zucchini, simmer for 1 minute.

Ingredients you will need

Vegetable

Bay Leaves

Zucchini

Stock

Peas

Remove from heat. Stir in pesto. Season to taste with salt and pepper. Discard bay leaf and serve immediately, or let cool and refrigerate. Microwave for 1 1/2 to 2 minutes to reheat.

Ingredients you will need

Salt And Pepper