Winter Vegetable Soup With Chive Pesto Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil and saut��� onions, garlic, carrots, parsnips, celery, and potatoes until slightly softened.
• STEP 2.Add vegetable broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
• STEP 3.Remove the bay leaves and thyme sprigs. Use an immersion blender to puree the soup until smooth.
• STEP 4.In a blender or food processor, combine chives, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth to make the chive pesto.
• STEP 5.Serve the soup hot, topped with a dollop of chive pesto and a sprinkle of freshly ground black pepper.

Cooking Tips

• Feel free to customize the vegetable selection based on what is available and in season.
• For a creamier soup, add a splash of heavy cream or coconut milk before blending.
• Make a larger batch of chive pesto and store it in the refrigerator for up to a week to use as a topping for other dishes.

Storage and Serving

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• The chive pesto can be stored in a sealed jar in the refrigerator for up to a week.