Vegetable Soup with Pesto (Dairy-Free)

Name: Vegetable Soup with Pesto (Dairy-Free)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Carrots; 300 g zucchini; 200 g bell peppers; 150 g onion; 1000 ml vegetable broth; 40 ml olive oil; 60 g basil; 15 g garlic; 40 g pine nuts; 10 ml lemon juice; 5 g salt; 2 g pepper

Fresh vegetable soup with a dairy-free pesto made with basil, garlic, and olive oil.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 185
Protein: 5 g
Fat: 12 g
Carbs: 14 g

Ingredients

for 4 servings

Carrots300 g
zucchini300 g
bell peppers200 g
onion150 g
vegetable broth1000 ml
olive oil40 ml
basil60 g
garlic15 g
pine nuts40 g
lemon juice10 ml
salt5 g
pepper2 g

Method

4 steps

Sauté diced onion, sliced carrots, and chopped zucchini in 10ml of olive oil in a large pot until softened.
Add vegetable broth and chopped bell peppers to the pot, bring to a boil, then simmer for 20 minutes until vegetables are tender.
While the soup simmers, blend basil, garlic, pine nuts, remaining olive oil, lemon juice, salt, and pepper in a blender until smooth to create the pesto.
Ladle the soup into bowls and top each serving with a dollop of the prepared pesto.