Creamy Pesto Soup

As the calendar turns its pages and we step into a new year, there’s a collective yearning for fresh starts and healthier habits. What better way to embrace this renewal than by ushering in an abundance of vegetables into our daily culinary rituals? Our Creamy Pesto Soup not only encapsulates the warmth and comfort we crave during the colder months but also serves as a delightful conduit to infuse our diets with an array of vibrant green veggies and other plant-based foods.

How to Make:

1. Caramelize Vegetables

Initiate this delightful culinary escapade by preheating your oven to a toasty 425°F. A star-studded cast of vegetables—broccoli florets, zucchini, asparagus, Brussels sprouts, onion, and garlic—takes center stage on a baking sheet. Sprinkle generously with salt and pepper, drizzle with extra virgin olive oil, and roast for approximately 35 minutes, allowing natural sugars to caramelize and flavors to intensify. This will add depth of flavor to the creamy pesto soup.

2. Get Creamy

While the veggies roast, focus on the cashews. Soak them for 10 minutes in boiling water, softening them for blending into a light and creamy cashew cream. This dairy-free addition puts the cream in creamy pesto soup, imparting a luxurious richness while remaining 100% plant-based.

3. Soup It Up

In a large pot, a quartet of vegetable broth, diced yellow potatoes, spinach, and white beans unite. Boil potatoes until tender for about 15 minutes, creating a hearty base. Spinach and white beans add freshness and a protein boost. Thus, making this soup not just delicious but a well-rounded and satisfying meal.

Combine the roasted vegetables in the pot with half a cup of vegan pesto, creating a vibrant and flavorful union. The immersion blender takes center stage, effortlessly transforming the ingredients into a velvety masterpiece. Season with salt, pepper, and a squeeze of lemon for a personalized touch.

4. Final Touches

The final act allows for optional garnishes and sides for your creamy pesto soup. Add crispy white beans, a drizzle of olive oil, fresh basil, or an extra dollop of pesto for some flair. The finishing touch? A perfect pairing with a side of grilled cheese, creating a delightful duet that satisfies the senses.

Pesto: The Heart and Soul

At the heart of this culinary creation is the vegan pesto. This aromatic paste infuses the soup with a burst of freshness and a hint of Italian allure. Its herbal essence intertwines seamlessly with the roasted vegetables, creating a symphony of flavors that dance on your taste buds. Find the recipe here.

In conclusion:

As the temperature drops and the desire for warm, comforting meals intensifies, our creamy pesto soup emerges as a delectable and wholesome option to satisfy both the palate and the soul. Made completely dairy-free and vegan this soup’s harmonious blend of roasted vegetables, velvety cashew cream, and the vibrant essence of pesto. This soup offers a symphony of flavors that encapsulate the essence of comfort food without all the guilt.

Creamy Pesto Soup

Recipe by Dakota OvdanCourse: Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Total time

1

hour 

5

minutes

Creamy pesto soup offers a symphony of flavors that encapsulate the essence of comfort food without all the guilt.

Ingredients

• 2 cups of broccoli florets (150 grams)

• 1 medium-sized zucchini, cut in half (200 grams)

• 1 cup of asparagus (80 grams)

• 1 cup brussels sprouts (115 grams)

• 1/2 medium to small-sized onion

• 2 cloves of garlic, peeled

• 2 tbsp of extra virgin olive oil

• 4 cups of vegetable broth

• 3 medium-sized yellow potatoes, diced (400 grams)

• 1 cup of white beans

• 1 packed cup of spinach

• 1/2 cup of cashews

• 1/2 cup of vegan pesto (use 1/4 cup if you prefer a light pesto taste)

• Lemon to taste

• Salt & and pepper to taste

Directions

• Preheat the oven to 425°F (218°C).
• Place broccoli florets, zucchini, asparagus, Brussels sprouts, onion, and garlic on a baking sheet or dish. Season with salt and pepper and drizzle with olive oil.
• Bake until the veggies are tender, approximately 35 minutes.
• Meanwhile, soak cashews in boiling water from a kettle for 10 minutes, drain, and blend in a high-speed blender with one cup of water to make a light cashew cream.
• Add vegetable broth to a large pot. Cover and bring to a boil. Then add diced potatoes, cover the pot, and boil potatoes until tender, approximately 15 minutes.
• Add spinach and one cup of beans to the pot. Cook for one minute. Add roasted veggies to the pot and pesto, then blend with an immersion blender.
• Season with salt, pepper, and lemon to taste. If the soup is cool heat it up for a few additional minutes on the stovetop. 
• Optionally, serve with crispy white beans, olive oil, basil, or pesto on top. The soup pairs excellently with grilled cheese.

Notes

• If you don’t have an immersion blender you can use a high-speed blender but you will need to blend the soup in batches.
• You can find the vegan pesto recipe here, makes 1/2 cup.