Okay, today I am sharing a very special recipe with you guys. A vegan vegetable soup with arugula pesto. Why is it so special, you may ask? Because it is my favorite. Seriously, whenever Kelvin makes this soup (he always makes it so I needed his help for this article, haha), I just want to keep eating. It is so good!
INGREDIENTS – 2 people
- 6 Stalks of celery
- 1 Leek
- 3 large carrots
- 300g Kidney beans
- 1 Can of diced tomatoes
- 2 yellow onions
- 1 Clove of garlic
- 500ml of vegetable stock
- Pepper
- Salt
Pesto
- 60g Arugula
- 40g Pine nuts
- 1 Clove of garlic
- Olive oil
- Salt
It takes about 45 minutes to make.
- Start with cutting up the onion, garlic, leek, celery and carrots.
- Use some olive oil to first fry the onion, garlic and leek in a soup pan. Later on you can add the celery, carrots and lastly the kidney beans.
- Make sure that the vegetables are soft before you add the vegetable stock and decided tomatoes.
- Season with black pepper and salt. If you want it to be a bit more spicy you can add some chili powder.
- Let it simmer to your liking. I started with 10 minutes.
6. While you let the soup simmer, you can make the arugula pesto. It is very easy! Fry the pine nuts in a frying pan till they are a nice golden brown. Don’t use any oil to get that right warm flavor, but keep an eye on the nuts because they burn easily.
7. Use a blender to mix a clove of garlic, arugula, the pine nuts and some olive oil till you have the right substance.
8. Add some salt and you are done!
The arugula pesto is for in the soup, but you can add it to a leaf of bread too. It is so tasty… Luckily I got to eat this today after I took the pictures, otherwise I would be hungry right now, haha. What is your favorite vegan soup?
LOVE,
