Pesto Rainbow Vegetable Soup! Satisfying, creamy, bright, flavorful and easy to make. Healthy vegan vegetable soup recipe.
I think soup has to be one of my favorite meals to make, especially in the winter time. No matter what I have on hand, even if it’s the sad, empty-fridge day before my weekly grocery haul, I can always seem to scrounge up enough ingredients to make a soup.
Cooking soup is also a great way to use up those vegetables that you need to eat, and fast, before they go bad. Especially vegetables like zucchini, which ALWAYS seem to go bad in my house because no matter how hard I try, I can’t seem to get myself to eat that damn vegetable.
I always have high ambitions at the end of the summer to eat zucchini. You know, that time of year when zucchini is more ubiquitous than Starbucks and people with home gardens have that panicky look in their eyes as they try to unload their war-sized stock piles on their neighbors. FREE ZUCCHINI! TAKE AS MANY AS YOU LIKE!
Even then, they usually end up in a soup because I quite literally bite off more than I can chew.
I digress, this soup does not contain zucchini, unless of course you’d like it to. Actually, this soup would be perfect with zucchini….
Alright! Enough with the damn zucchini!!
I’ve made this soup a few times now and I’m always pleasantly surprised with the flavor of the broth. It’s bright and creamy thanks to our friend tahini! I know, what a weird thing to put in soup broth. But I swear to the kitten god that it’s incredible.
I don’t enjoy vegetable soups unless there is some sort of fat element. I’m not talking oil-overload, just a hint of something: Topped with avocado, a tablespoon of oil, just something!
Otherwise, vegetable soups leave me feeling ravenous and empty just minutes after I eat. The fat helps make you feel satisfied and it also aids the absorption of the fat soluble nutrients in certain vegetables.
The broth of this soup is a pesto tahini sauce that I blend and then add in right before serving. Adding in the pesto tahini sauce at the end helps to keep the basil, garlic and lemon notes nice and fresh.
I also decided to add some whole wheat pasta shells. I love soups that have pasta in them. Give me a good Minestrone any day (plus I can get rid of my zucchini! ha!)
So, we have a bright, creamy pesto broth and then the addition of pasta and beans makes this soup extremely savory and satisfying. This is my new favorite soup. It’s also very beautiful and colorful. I absolutely love all the bright colors of vegetables. They’re so mesmerizing. That’s why I named it Pesto Rainbow Vegetable Soup! It’s so very colorful.
Give this soup a whirl and please let me know how you liked it!