Make-Ahead Spring Vegetable Soup With Pesto Recipe Recipe

Name: Make-Ahead Spring Vegetable Soup With Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium cloves garlic, peeled and smashed; 4 spring onions, white and light green parts only, thinly sliced; 2 medium carrots, peeled and sliced 1/4-inch thick; 2 stalks celery, peeled, sliced 1/4-inch thick; 2 leeks, white and light green parts, sliced into 1/4-inch-thick half-moons; 1 bulb fennel, cored and sliced 1/4-inch thick; Kosher salt; 6 cups homemade or store-bought low sodium vegetable stock; 1 bay leaf; 1/2 cup peas, fresh or frozen; 1 zucchini, peeled into ribbons with vegetable peeler; Freshly ground black pepper; 1 1/2 tablespoons pesto

Servings: persons

1 tablespoon olive oil
2 medium cloves garlic, peeled and smashed
4 spring onions, white and light green parts only, thinly sliced
2 medium carrots, peeled and sliced 1/4-inch thick
2 stalks celery, peeled, sliced 1/4-inch thick
2 leeks, white and light green parts, sliced into 1/4-inch-thick half-moons
1 bulb fennel, cored and sliced 1/4-inch thick
Kosher salt
6 cups homemade or store-bought low sodium vegetable stock
1 bay leaf
1/2 cup peas, fresh or frozen
1 zucchini, peeled into ribbons with vegetable peeler
Freshly ground black pepper
1 1/2 tablespoons pesto

1
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. Remove garlic with tongs and discard.
2
Add spring onions, carrots, celery, leeks, and fennel. Season with salt and cook, stirring frequently, until beginning to soften, about 5 minutes. 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. 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.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium cloves garlic, peeled and smashed, 4 spring onions, white and light green parts only, thinly sliced, 2 medium carrots, peeled and sliced 1/4-inch thick, and more.

Yes, Make-Ahead Spring Vegetable Soup With Pesto Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Make-Ahead Spring Vegetable Soup With Pesto Recipe

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