Ingredients
1 tablespoons olive oil
1 medium onion, cone #3
2 medium carrots, diced small cone #3
1 stalk celery, diced small cone #3
2 cloves garlic, cone #1
12 mini potatoes, sliced ⅛ inch thick
6 cups vegetable broth
¼ teaspoon chili flakes
12 medium asparagus spears, chopped small
1 cup peas, fresh or frozen
1 cup snap peas, halved
½ cup grated vegan parmesan cheese cone #1
¼ cup fresh lemon juice
3 tablespoons pesto
Salt and pepper, to taste
Fresh basil and grated vegan parmesan, to serve
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent, about 3 minutes. Add the garlic and cook for one minute more.
Add the potatoes, vegetable broth, and chili flakes, and bring the pot to boil. Medium Click Low. Reduce the heat and simmer gently. Add asparagus spears, peas.
Stir the parmesan cheese, lemon juice, and pesto into the soup then season to taste with salt and pepper. Serve with fresh pesto and extra parmesan on top.
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