Make-Ahead Spring Vegetable Soup with Pesto

Serious Eats

Ready in: 35 minutes
Servings: 2
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

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

Steps

  • 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.
  • 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.

Nutrition

  • Calories: 344.06  cal  (17.2%)
  • Fat: 12.62  g  (19.42%)
  • Saturated Fat: 1.9  g  (11.88%)
  • Carbohydrates: 53.66  g  (17.89%)
  • Sugar: 21.67  g  (24.08%)
  • Cholesterol: 0.9  mg  (0.3%)
  • Sodium: 3288.84  mg  (142.99%)
  • Protein: 8.69  g  (17.38%)
  • Vitamin A: 16787.67  IU  (335.75%)
  • Vitamin C: 162.21  mg  (196.62%)
  • Vitamin K: 132.4  µg  (126.1%)
  • Manganese: 1.28  mg  (63.93%)
  • Folate: 211.43  µg  (52.86%)
  • Fiber: 12.85  g  (51.4%)
  • Potassium: 1523.85  mg  (43.54%)
  • Vitamin B6: 0.87  mg  (43.32%)
  • Iron: 4.74  mg  (26.31%)
  • Vitamin E: 3.81  mg  (25.4%)
  • Magnesium: 100.69  mg  (25.17%)
  • Phosphorus: 229.89  mg  (22.99%)
  • Calcium: 217.36  mg  (21.74%)
  • Vitamin B1: 0.31  mg  (20.91%)
  • Vitamin B2: 0.35  mg  (20.49%)
  • Vitamin B3: 3.91  mg  (19.55%)
  • Copper: 0.38  mg  (19.16%)
  • Vitamin B5: 1.17  mg  (11.71%)
  • Zinc: 1.62  mg  (10.8%)
  • Selenium: 3.42  µg  (4.89%)

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