Spring Vegetable Quinoa Soup with Lemon Basil Pesto
Created by Wendy at Fit-and-Frugal.com
Prep Time: 15
Total Time: 45
Ingredients
1 cup Ancient Harvest Quinoa, any variety
¼ cup olive oil, divided
1 leeks halved lengthwise and thinly sliced (white and light green portions)
2 medium carrots, diced
3 cups low sodium vegetable broth
3 cups water
8 asparagus spears, trimmed and cut diagonally in approximately 1-inch pieces
1 ½ cups kale leaves, ribs removed and chopped
1 cup cooked navy or white cannellini beans, rinsed and drained
1 cup fresh or frozen corn
1 cup torn basil leaves
2 tablespoons fresh lemon juice
¼ cup walnuts
3 cloves garlic
Salt and pepper to taste
Directions
Cook quinoa according to package directions and set aside.
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
Add vegetable broth and water and bring to a low boil. Add asparagus, peas, kale, beans and corn. Cook 5 to 7 minutes, until asparagus is tender.
Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
Stir in quinoa and half of the pesto. Bring to a gentle simmer and cook, stirring, 5 minutes. Thin to desired consistency with extra water as needed. Salt and pepper to taste.
Ladle into bowls and serve with remaining pesto spooned on top.
Note: if you’re nut free, simply omit the walnuts from the pesto or substitute sunflower seeds
