About

This light vegan soup is an excellent way to use up garden zucchini. The recipe calls for canned tomatoes, but feel free to substitute fresh if you have them!

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup diced onions
  • 4 cups diced zucchini/yellow squash
  • 1/2 cup diced carrots
  • 1/8 cup minced garlic
  • 1 cup peeled and diced parsnips
  • 2 Tbs dried marjoram
  • Salt & pepper to taste
  • 3 cups diced tomatoes, crushed
  • 5 cups vegetable stock
  • 1/2 cup pesto

Directions

  1. Heat oil in pot. Sauté onion, squash, carrots, garlic and parsnips until soft.
  2. Season veggies with marjoram, salt and pepper.
  3. Stir in pesto and serve.

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Published on August 19, 2022

Amber Phillips, MS, RD