Spring Vegetable Soup Pesto Swirl (Printable)
A light, vibrant blend of spring vegetables finished with aromatic basil pesto swirl.
# What You Need:
→ Soup Base
01 - 1 tablespoon olive oil
02 - 1 medium leek, white and light green parts only, sliced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 7 oz baby potatoes, diced
06 - 1 small zucchini, diced
07 - 3.5 oz green beans, trimmed and cut into 3/4 inch pieces
08 - 3.5 oz shelled fresh or frozen peas
09 - 6 cups low-sodium vegetable broth
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Pesto Swirl
12 - 1 cup loosely packed fresh basil leaves
13 - 1 small garlic clove
14 - 2 tablespoons pine nuts or walnuts
15 - 1/4 cup grated Parmesan cheese
16 - 3 tablespoons extra-virgin olive oil
17 - Pinch of salt
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add the leek and garlic, sauté for 2–3 minutes until fragrant and soft.
02 - Add carrots and potatoes. Cook for 5 minutes, stirring occasionally.
03 - Stir in zucchini, green beans, and peas. Pour in the vegetable broth and add the bay leaf.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.
05 - While the soup simmers, prepare the pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt. Blend until smooth, adding a little more oil if needed.
06 - Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper.
07 - Ladle the soup into bowls and swirl 1–2 teaspoons of pesto into each serving. Serve immediately.
# Expert Suggestions:
01 -
- The combination of tender vegetables and aromatic pesto creates layers of flavor without any heavy cream or butter
- Its naturally comforting yet somehow still feels light and refreshing, perfect for those in-between seasons
02 -
- Adding all the vegetables at once will result in mushy green beans and peas, so follow the order and timing carefully
- The pesto can be made up to three days ahead and stored in the refrigerator, actually developing more flavor over time
03 -
- Reserve a few tablespoons of the pesto without cheese for any vegan guests, then stir in their preferred alternative separately
- If your leek is particularly dirty, soak the sliced pieces in a bowl of cold water, then lift them out to let the grit settle to the bottom