Pesto pea soup with celery, onion and carrot
Discover a delightful twist on classic soup with our Pesto Pea Soup recipe. Made with fresh celery, onion, and carrot, simmered in chicken gravy and water, then blended with vibrant basil and sweet peas for a creamy, flavorful finish. Perfect for a cozy meal!
- 28 Jan 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Pesto pea soup with celery, onion, and carrot is a delightful and nutritious dish that combines the fresh, vibrant flavors of peas and basil with the hearty taste of chicken gravy. This easy-to-make soup is perfect for a quick lunch or a light dinner, offering a balanced mix of vegetables and herbs that will please your taste buds and nourish your body.
Ingredients:
Instructions:
- Dice the celery, onion, and carrot into small, uniform pieces for even cooking.
- Heat a large pot over medium heat. Add a splash of olive oil or a small amount of butter.
- Add the diced celery, onion, and carrot to the pot. Sauté for about 5-7 minutes, or until the vegetables become tender and the onions are translucent.
- Pour in the chicken gravy and water. Stir to combine the ingredients evenly.
- Bring the mixture to a simmer over medium-high heat.
- Once the liquid is simmering, add the peas to the pot. If using fresh peas, cook for about 5 minutes, until they are tender. If using frozen peas, add them directly to the pot and simmer for about 3-4 minutes.
- Use an immersion blender to blend the soup in the pot until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth, and then return it to the pot. Be cautious with hot liquids in a blender.
- Stir in the basil leaves. Blend again with the immersion blender or in the blender until the basil is fully incorporated and the soup is smooth.
- Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add more water or chicken gravy to achieve your desired consistency.
- Ladle the soup into bowls. Optionally, garnish with a drizzle of olive oil, a sprinkle of freshly ground black pepper, or some grated Parmesan cheese.
- Serve the soup hot with crusty bread or a light salad on the side.
Tips:
- Chop the celery, onion, and carrot into small, uniform pieces to ensure even cooking.
- Sauté the vegetables in a bit of olive oil before adding the liquids to enhance their flavors.
- Use a high-quality chicken gravy for the best flavor, or substitute with vegetable broth for a vegetarian version.
- If using fresh peas, blanch them briefly before adding to the soup. If using frozen peas, there's no need to thaw; just add them directly to the soup.
- For a smoother texture, blend the soup with an immersion blender until it reaches your desired consistency. You can leave some chunks if you prefer a more rustic feel.
- Use fresh basil leaves for the pesto to achieve the brightest, most vibrant flavor. Add the basil towards the end of cooking to retain its fresh taste.
Enjoy your delicious and healthful Pesto Pea Soup with celery, onion, and carrot. This recipe provides a wonderful blend of flavors and nutrients, making it an excellent choice for any meal. Feel free to experiment with additional herbs or spices to suit your personal taste, and remember that soups are always better when shared with loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 3.49g | 4% |
| Saturated 0.83g | 3% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 36mg | 6% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.05mg | 13% |
| Vitamin B6 0.20mg | 11% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 1.80mg | 16% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 270mg | 8% |
| Selenium, Se 1.54ug | 3% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Ricotta & parsley pancakes
Easy to make and bursting with fresh flavors, they’re sure to become a staple in your healthy eating repertoire.
18 Apr 2025Cucumber avocado soup with greek yogurt, lime and chives
Perfect for a quick, healthy meal that's both delicious and cooling.
26 Apr 2025