Spring Vegetable Quinoa Soup with Lemon Basil Pesto

spring soup (13) edited

Spring Vegetable Quinoa Soup with Lemon Basil Pesto

Created by Wendy at Fit-and-Frugal.com

Prep Time: 15
Total Time: 45


  • 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


  1. Cook quinoa according to package directions and set aside.
  2. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
  3. 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.
  4. Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
  5. 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.
  6. Ladle into bowls and serve with remaining pesto spooned on top.
  7. Note: if you’re nut free, simply omit the walnuts from the pesto or substitute sunflower seeds
Servings: 4-6