5 from 1 vote
Creamy Vegan Pesto Soup
Creamy Vegan Pesto Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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

Course: Main Course
Cuisine: American, Vegan
Servings: 8 Bowls of Soup
Author: Rezel Kealoha
  • 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
  1. 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.

  2. 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.

  3. Add in the Raviolli and cook for 6 minutes and add in the roasted vegetables and the spinach.  Cook until wilted. 

  4. Serve with some crusty grain free bread.