Green Spring Soup

with fresh pesto
With fresh pesto
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⅔ cup Quinoa
2 tbsp Olive oil
1 Yellow onions diced
2 stalks Celery sliced
1 head Broccoli small, cut into florets
5 cups Vegetable broth
2 cups Basil fresh, leaves roughly chopped
2 cups Cilantro fresh, leaves roughly chopped
2 cups Parsley fresh, leaves roughly chopped
1 cup Green peas frozen
Salt to taste
Black pepper to taste

Nutritional information


Green Spring Soup


Starting the week off on a healthy note with this bright Green Spring Soup. This green vegetable soup has a vibrant green color and a homey vibe. It’s full of good-for-you vegetables like broccoli, green peas, onions, and celery. Swirled with homemade basil cilantro parsley pesto, it makes for the perfect bowl of wholesome and delicious soup the whole family will enjoy. Top each bowl with protein-packed quinoa and a squeeze of lemon if you wish. Perfect!

First, cook the quinoa. It’s simple. For ⅔ cup of quinoa, you’ll want to use 1 ⅓ cups of water. This yields 2 cups of cooked quinoa. While the quinoa is cooking, sauté the onions, celery, and broccoli. Pour in the vegetable broth and simmer. To make the pesto, just pulse together a couple handfuls of fresh basil, cilantro, and parsley. Next, stir the pesto and green peas into the pot with the soup. Let simmer for another two minutes. Season with salt and black pepper and serve in bowls. Add the cooked quinoa to each bowl of soup, and enjoy!

To make the Green Spring Soup, you will need the following ingredients:

Ingridiens for Green Spring Soup

Steps to make Green Spring Soup


Cook quinoa


In a saucepan, combine ⅔ cup quinoa and 1 ⅓ cups water. Cook according to the package directions. Once the quinoa is cooked, fluff it with a fork.


Sauté onions, celery and broccoli


In a large pot over medium heat, heat 2 tablespoons olive oil and add 1 diced onion, 2 sliced stalks celery, and 1 head broccoli cut into florets. Sauté for 5 minutes.


Pour in broth


Pour in 5 cups vegetable broth. Stir and bring to a gentle simmer. Simmer for 3 minutes.


Prepare fresh pesto


In a food processor, pulse together 2 cups each basil, cilantro, and parsley until finely chopped.


Add pesto and green peas


Add 1 cup green peas and fresh pesto to the pot and let simmer for 2 minutes. Season with salt and pepper to taste.



To serve, ladle the soup into bowls and add the cooked quinoa. Add a squeeze of lemon to your bowl for brightness if you wish, and enjoy!

Enter this Green Spring Soup recipe! It’s vibrant, healthy, and easy and will take about 20 minutes of your time. Finish each bowl off with protein-packed quinoa, and you’ll have the perfect bowl of soup for lunch or light dinner! Try it soon and come back to leave a comment.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

It's my new favorite spring soup! Thanks for sharing the recipe

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