Pea, Pesto, and Arugula Soup Recipe

Name: Pea, Pesto, and Arugula Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A large handful of fresh basil leaves; 1 clove garlic, peeled and roughly chopped; A few tablespoons of pine nuts; 4 tablespoons olive oil; 1/4 cup (25 g) grated Parmesan cheese; Salt and pepper; 1 tablespoon olive oil; 1 small onion, peeled and finely chopped; 2 small zucchini, chopped; 3 1/2 cups (875 ml) chicken or vegetable stock; 1 package (1 pound/450 g) frozen peas; A large handful of arugula

Servings: persons

A large handful of fresh basil leaves
1 clove garlic, peeled and roughly chopped
A few tablespoons of pine nuts
4 tablespoons olive oil
1/4 cup (25 g) grated Parmesan cheese
Salt and pepper
1 tablespoon olive oil
1 small onion, peeled and finely chopped
2 small zucchini, chopped
3 1/2 cups (875 ml) chicken or vegetable stock
1 package (1 pound/450 g) frozen peas
A large handful of arugula

1
Place all of the pesto ingredients in a blender or food processor and whiz up until you have a green, bubbly sauce, adding a splash of water if the pesto is a little thick.
2
Taste, season, and adjust anything that needs adjusting.
3
In a large saucepan, heat the olive oil and soften the onion.
4
Add the zucchini, then pour in the stock and simmer on low for 8 to 10 minutes.
5
Add the peas and arugula, bring back to a boil, and cook for another 3 or 4 minutes until the vegetables are tender.
6
Let the soup cool for 15 minutes or so and then, in careful batches, mix in a blender until you have a velvety puree.
7
Reheat in the saucepan or serve cold, as it works either way.
8
You can either run 4 tablespoons of pesto through the soup when youre serving or reheating, if you are.
9
Or, if serving cold, add it to the blender when you are pureeing the batches.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: A large handful of fresh basil leaves, 1 clove garlic, peeled and roughly chopped, A few tablespoons of pine nuts, 4 tablespoons olive oil, and more.

Yes, Pea, Pesto, and Arugula Soup 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.

That's it — enjoy your meal!

Pea, Pesto, and Arugula Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions