Ingredients
- 1 Tbsp. olive oil
- 1 ½ tsp. ground cumin
- 1 ½ tsp. ground coriander
- 1 tsp. salt
- 1 tsp. black pepper
- 1 yellow onion, diced
- 3 garlic cloves, minced
- ½ small fennel bulb, diced
- 1 lb. yellow potatoes, cubed
- juice of half a lemon
- 4 cups vegetable broth
- 1 cup fresh or frozen peas
- ½ bunch fresh asparagus, thinly sliced
- 4 cups baby spinach
- ¼ cup dairy-free pesto
- bread, for serving
Servings:
Units:
Instructions
- Heat oil in a dutch oven or large pot over medium heat. Add the cumin, coriander, salt, pepper and onion, and sauté for 5 minutes.
- Add the garlic, fennel and potatoes and cook, stirring, for another 5 minutes. Add the lemon juice and cook for 1 minute, then pour in the vegetable broth.
- Bring to a boil, then lower the heat to a simmer and cook, covered, until the potatoes are tender (10 to 15 minutes). Add the peas, spinach and asparagus and stir until spinach is wilted.
- Carefully transfer 2 cups of the soup to a blender and blend until creamy. Return the blended soup to the pot, add the pesto, and stir to combine. Taste and adjust seasonings as desired.
- Serve the soup garnished with a few more dollops of pesto and a squeeze of lemon. Enjoy with a thick slice of your favorite bread!
Recipe Notes
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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