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
This Creamy Vegan Pesto Soup is perfect for cold rainy days when you need something healthy and nourishing, yet filling.
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
- 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
- 1/2 Cup Cashew Milk
- 1/4 Cup Vegan Cream Cheese
- 8 Cups Vegetable Broth
- 9 oz Dairy Free Ravioli
- Olive Oil
- Salt and Pepper To Taste
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.