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    Home » Blog » Recipes » Soup

    Published: Jan 7, 2019 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · 2 Comments

    Creamy Vegan Pesto Soup

    Jump to Recipe Print Recipe

    This Creamy Vegan Pesto Soup is perfect for cold rainy days when you need something healthy and nourishing, yet filling.

    Creamy Vegan Pesto Soup

    I actually made this soup because I had lots of zucchini in the fridge that was about to turn and I added other left over vegetables.  This soup is pretty hands off.  The vegetables are roasted in the oven and then put together on the stove for the flavors to meld together.

    The base of the soup is my kale pesto mixed with some cashew milk to add some creaminess.  I added some sausage and ravioli to make it a full meal.  Then threw in some amazing gluten free baguettes dressed in olive oil and garlic and you have yourself a full on healthy nourishing meal.

    Now go on and have a hunt in the fridge for those veggies and make this soup.  It's so versatile that any veggie combo will do.

     

    Creamy Vegan Pesto Soup

    Creamy Vegan Pesto Soup

    This Creamy Vegan Pesto Soup is perfect for cold rainy days when you need something healthy and nourishing, yet filling.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Course: Main Course
    Cuisine: American, Vegan
    Servings: 8 Bowls of Soup
    Author: Rezel Kealoha

    Ingredients

    • 1 Cup Chopped Leaks
    • 12 oz Vegan Saussage Sliced Thick
    • 4 Cups Zucchini Cut into Cubes
    • 2 Cups Carrotts Cut into Cubes
    • 4 Cups Baby Spinach
    • 1 Cup Kale Pesto
    • ½ Cup Cashew Milk
    • ¼ Cup Vegan Cream Cheese
    • 8 Cups Vegetable Broth
    • 9 oz Dairy Free Ravioli
    • Olive Oil
    • Salt and Pepper To Taste

    Instructions

    • Pre-Heat oven to 350F.  Place the zucchini and carrots on a baking sheet and drizzle some olive oil and season with salt and pepper.  Roast for 30 minutes until golden brown.  Set aside.
    • In a very large pot saute the leaks until wilted on medium high heat.  Add in the sausage and cook until brown.  Pour in the broth and mix in the cashew milk, cream cheese and pesto.  Bring up to a simmer.
    • Add in the Raviolli and cook for 6 minutes and add in the roasted vegetables and the spinach.  Cook until wilted. 
    • Serve with some crusty grain free bread.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

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    Reader Interactions

    Comments

    1. nicole (thespicetrain.com) says

      January 10, 2019 at 10:56 pm

      Oh, wow, this soup looks breathtakingly beautiful, I love the photography and the styling. The flavors sound wonderful too, thanks for sharing, Rezel! 🙂

      Reply
      • Rezel Kealoha says

        January 11, 2019 at 4:29 am

        Thanks you so much Nicole. It means so much to hear that. I hope you make it. It's a really great soup 🙂

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

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