Spring Vegetable Soup Pesto (Printable)

Bright and fresh spring vegetables enhanced with a flavorful pesto swirl.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium leek, white and light green parts only, sliced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 medium zucchini, diced
06 - 3.5 oz green beans, trimmed and cut into 3/4 inch pieces
07 - 3.5 oz shelled peas (fresh or frozen)
08 - 3.5 oz baby spinach leaves
09 - 1 medium potato, peeled and diced

→ Broth & Seasoning

10 - 5 cups vegetable broth
11 - 1 teaspoon salt (or to taste)
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon lemon juice
14 - 2 tablespoons chopped fresh parsley

→ Pesto Swirl

15 - 4 tablespoons prepared basil pesto (store-bought or homemade)
16 - 1 tablespoon extra virgin olive oil

# How To Make It:

01 - Heat the olive oil in a large pot over medium heat. Add the leek and garlic, sauté for 2–3 minutes until softened and fragrant.
02 - Add the carrots and potato to the pot. Cook, stirring occasionally, for another 5 minutes to begin softening the hearty vegetables.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to develop the base flavors.
04 - Add the green beans and zucchini to the simmering broth. Continue cooking for 7 minutes until slightly tender.
05 - Stir in the peas and spinach. Cook for 2–3 minutes, until all vegetables are tender but still vibrant and colorful.
06 - Season with salt, pepper, and lemon juice to taste. Stir in chopped parsley for fresh herbal notes.
07 - In a small bowl, mix the pesto with 1 tablespoon olive oil to thin slightly for easy drizzling.
08 - Ladle the hot soup into bowls. Drizzle or swirl a spoonful of pesto mixture over each serving. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The pesto swirl transforms an already lovely soup into something restaurant-worthy and absolutely gorgeous
  • It uses up all those odds and ends of spring vegetables that look too pretty to cook but too tempting to pass up
02 -
  • The pesto swirl is not optional, it is the entire reason this soup feels special instead of just sensible
  • Do not overcook the vegetables or you will lose that tender-crisp magic that makes spring vegetables worth celebrating
03 -
  • Make the soup ahead of time but add the pesto swirl right before serving
  • If using frozen peas, add them in the last minute so they do not turn mushy

Go Back