April 14, 2019
A healthy soup for the start of spring
I’m sharing with you my new favorite soup: Zucchini Pistachio Pesto Soup!
What better way to celebrate spring than with a recipe of {almost} all green ingredients? I’ve been sharing a lot of “green” recipes lately.
Honestly, I think the ingredient that makes this soup is not even one that is included in the title. It’s the leek!
Leek is one of those vegetables that has so much flavor that it makes any savory dish better in my opinion. Add it to soups, salads, meat dishes, pasta – you name it.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Zucchini Pistachio Pesto Soup.
Pistachio Pesto
- 3 cups fresh basil
- 1/2 cup almond parmesan ((optional))
- 1/2 cup pistachios, shelled
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup olive oil
Zucchini Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large Yukon gold potatoes, peeled and chopped
- 1 large leek, chopped
- 7 large zucchinis, chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1/4 cup fresh dill, chopped
- 1/2 cup fresh basil
- 4 cups vegetable broth
- 1 cup almond milk
- To make the pistachio pesto, pulse all pesto ingredients in a food processor until well combined and semi-smooth, pesto consistency. Set aside.
- To make the soup, heat the olive oil over medium heat. Add in chopped onion and minced garlic, and sautée until fragrant and onion is translucent. Add in chopped potatoes, leek, and zucchini, and sautée until soft and tender. Add in remaining ingredients, and cook for another 5-7 minutes, until the ingredients have come together. Remove from heat, and allow mixture to cool slightly. Add mixture to a blender, and purée until smooth. Transfer back to pot, and heat over low heat. If soup is too thick, gradually add in more almond milk. Serve with pistachio pesto, and fresh herbs. Enjoy 🙂
