Imagine a soup so fresh and colorful it captures the essence of spring in every spoonful! This Spring Vegetable Soup with Pesto is not just a recipe; it's a culinary celebration of seasonal produce that will tantalize your taste buds and brighten your dining table. With its vibrant green vegetables, aromatic herbs, and luxurious pesto swirl, this soup promises to be a game-changer in your recipe collection – perfect for those seeking a light, nutritious, and incredibly delicious meal that comes together in just 35 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed spring vegetables (peas, asparagus, etc.)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup basil pesto
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare your vegetables by washing and chopping the asparagus into 1-inch pieces and ensuring peas are fresh or thawed if frozen.
- Heat a large soup pot over medium heat and add a splash of olive oil to prevent sticking.
- Sauté the chopped onion until translucent and softened, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to brown the garlic.
- Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to begin melding together.
- Add the mixed spring vegetables to the broth and cook for 5-7 minutes until they are tender but still maintain a vibrant green color and crisp texture.
- Season the soup with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Remove the soup from heat and stir in half of the basil pesto, which will add depth and herbal complexity to the broth.
- Ladle the soup into serving bowls and garnish each portion with a dollop of remaining pesto and fresh basil leaves.
- Serve immediately while hot, optionally accompanied by crusty bread or croutons for added texture.
Tips
- Vegetable Selection: Choose the freshest, most vibrant spring vegetables you can find. The quality of your produce directly impacts the soup's flavor.
- Timing is Key: Cook your vegetables just until they're tender-crisp to maintain their bright color and nutritional value. Overcooking will make them dull and mushy.
- Pesto Power: Use high-quality basil pesto for maximum flavor. If you're feeling adventurous, consider making your own fresh pesto.
- Temperature Matters: Serve the soup immediately after adding the pesto to preserve its fresh, herbal notes and prevent separation.
- Customize Your Soup: Feel free to swap or add different spring vegetables like baby spinach, leeks, or tender green beans to suit your taste.
- Garnish Generously: A final sprinkle of fresh basil and an extra dollop of pesto can elevate the soup's presentation and flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
