Garden vegetable soup with pesto

September 14, 2013 (Last Updated: January 11, 2019)

Garden vegetable soup with pesto

Serves: 4
Cooking Time: 1 hour 15 mins


  • 100g fresh basil
  • 100g pine nuts
  • 150ml olive oil
  • 50g Parmesan, freshly grated
  • salt and freshly ground black pepper, to taste
  • SOUP
  • 50ml olive oil
  • 50g onion, chopped
  • 100g carrots, chopped
  • 150g potatoes, chopped
  • 100g celery, chopped
  • 1,5 litres vegetable stock
  • 200g baby marrows, chopped
  • 150g green beans, chopped
  • 200g spinach, shredded
  • 150g cauliflower, chopped
  • 100g fresh peas, shelled
  • salt and freshly ground black pepper, to taste
  • 120g linguine
  • 8 basil leaves, to garnis



For the pesto, blend all the ingredients in a food processor until smooth. Adjust the seasoning to taste and set aside.


For the soup, heat the oil in a large pot and sauté the onion until transparent, about 3 minutes. Add the carrots, potatoes and celery, pour in the stock and bring to a boil. Simmer for 5 minutes and add the remaining vegetables. Cover with the lid and cook for 1 hour over a low heat. Season to taste.


Just before serving, cook the linguine in plenty of salted boiling water until al dente and drain.


Serve the soup with a spoonful of the warm linguine and a dollop of the pesto, garnished with the basil.

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