Zucchini and Pesto Soup Recipe
Zucchini and pesto soup proves veggies don’t have to be boring or apologetic for their green glory.
Tender zucchini swims in a fragrant broth, boldly declaring plant-based meals can flirt with gourmet drama.
Vegan pesto sneaks in, making every spoonful feel like a herbaceous celebration, because basil deserves the spotlight.
A hint of garlic whispers sass, teasing taste buds while keeping the soup sophisticated and cozy for any evening.
Simmer, blend, and serve: this vibrant soup delivers flavor, charm, and a little attitude without breaking a sweat.
Zucchini and Pesto Soup Recipe
Vegan zucchini soup enriched with vibrant pesto, garlic, and aromatic herbs for a creamy, comforting meal.
Ingredients
Method
- Heat olive oil in a large pot; sauté onion and garlic until fragrant, about 3 minutes.
- Add chopped zucchini; cook 5 minutes, stirring occasionally, until slightly tender.
- Pour in vegetable broth; bring to a boil, then simmer 15 minutes until zucchini softens.
- Remove from heat; blend soup until smooth using a blender or immersion blender.
- Stir in vegan pesto; season with salt and pepper.
- Serve hot, garnished with fresh basil for extra flair.
Notes
Nutritional Values (per serving)
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
Vitamins & Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 10%
- Vitamin K: 25%
Notes & Tips
- Use fresh zucchini and herbs for the brightest flavor.
- Adjust pesto quantity to taste; more pesto adds richness and depth.
- Garnish with toasted nuts or seeds for added crunch.
- Simmer gently to retain vibrant color and fresh taste.
- This soup pairs beautifully with crusty vegan bread or a light salad.
