This Very Veggie Soup recipe for the Thermomix, with Kale Pesto was one of the first soups I shared here on the website. I’ve always loved a good veggie soup!

The recipe came about when I was at a friend’s house and she told me that all vegetable soups were bland. I took this as a challenge to make one for her that would change her view. It worked.

This soup is yum yum yum and the Pesto adds a great dimension!  The mix of veggies I have listed work really well together, but can be swapped around depending on what you have on hand – just stick to the same total weight of vegetables.

I love the bursts of sweetness the corn give so recommend you don’t leave it out.

Very Veggie Soup in the Thermomix: What We Need

A high proportion of vegetables of course! Along with some olive oil for sauteing, stock and water. Lemon juice brings out the flavour and adds that little bit of extra oomph.

What About the Pesto?

Only six ingredients are needed in this Pesto:

Kale

Cashews

Olive oil

Garlic

Lemon juice

Salt

How to make Thermomix Very Veggie Soup

First, make the Pesto. To do this, toast the nuts, throw everything in your thermal cooker and blitz. Set aside.

To make the soup, firstly place onion, leek, garlic and oil in mixer bowl. Chop, scrape down bowl, then saute.

Next, add tomatoes, zucchini, carrots, cabbage, capsicum, celery and stock. Chop.

After chopping the veggies, add water to 2cm below the maximum-fill line inside the bowl. Be sure to not fill any fuller than this.

Cook for 20 minutes, then add corn kernels and lemon juice.

Stir with a spatula, then cook a further 2 minutes.

Serve Very Veggie Soup topped with the Pesto.

More Great Soup Recipes

Since creating this recipe, I’ve shared many other veggie soup recipes here on the site and in my books. Veggie soup Thermomix recipes are just too easy! Here’s a few of them:

Whatever Vegetable Soup

Cauliflower Soup

French Onion Soup

Roasted Cauliflower and Yellow Split Pea Soup

Immune Boosting Sweet Potato Soup

Feel Good Food Made Easy is a great winter warmer recipe collection and has some amazing soup recipes. Some of them include Miso Noodle Soup, Lemon and Barley Soup, Hearty Lentil Soup, Potato and Corn Chowder and Chunky Minestrone.

I’d Love to Hear From You!

I love hearing what you think of my recipes. Please give this recipe a star rating if you make it and leave me a comment underneath the recipe – this really makes my day!

Also you can find us on Facebook, where we share lots of thermie inspiration. Feel free to posts your photos and thoughts on my recipes there, or just check in from time to time for some fresh new ideas on what do make in your thermal cooker!

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Very Veggie Soup with Pesto

This easy vegetable soup gives you a good dose of veggies, with a hint of lemon and bursts of sweetness from the sweetcorn. All topped off with a lovely fresh Pesto!

Prep Time10 mins

Cook Time27 mins

Total Time37 mins

Course: Light Meal, Soup

Cuisine: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian

Keyword: Thermomix vegetable soup, Thermomix veggie soup

Servings: 6

Calories: 349kcal

Ingredients

Pesto

• 100 g kale leaves no stems (I actually use bagged chopped kale from the supermarket) (Note 1)
• 100 g cashews toasted in a pan until golden (Note 2)
• 70 g olive oil
• 20 g lemon juice
• 1 garlic clove (5g)
• 1/4 tsp salt

Very Veggie Soup

• 100 g brown onion halved
• 75 g leek roughly chopped
• 2 garlic cloves (10g)
• 20 g olive oil
• 400 g Roma tomatoes halved
• 200 g zucchini roughly chopped
• 200 g carrots roughly chopped
• 150 g cabbage roughly chopped
• 100 g capsicum red or green, roughly chopped
• 75 g celery roughly chopped
• 60 g Odds-and-Ends Vegetable Stock Concentrate
• water
• 150-200 g corn kernels fresh or frozen
• 20 g lemon juice

Metric – US Customary

Instructions

For the Pesto

• Place Pesto ingredients in mixer bowl. TURBO/a few times/MC on, until ingredients are fairly evenly chopped. Transfer to a bowl, set aside.

For the Very Veggie Soup

• Place onion, leek, garlic and oil into mixer bowl. Chop 5 seconds/speed 5/MC on. Scrape down bowl. Saute 5 minutes/steaming temperature/speed 1/MC off.
• Add tomatoes, zucchini, carrot, cabbage, capsicum, celery and stock paste. Chop 30 seconds/speed 4/MC on.
• Add water to 2cm under the maximum-fill line inside the bowl (around 600g water, please be sure to not go over 2cm below the max-fill line). Combine throughly with a spatula. Cook 20 minutes/100/reverse/speed 2/MC on.
• Add corn kernels and lemon juice. Combine thoroughly with a spatula. Cook 2 minutes/100/reverse/speed 1/MC on.

To serve

• Serve soup in bowls, with a dollop of kale pesto in each.

Notes

Note 1: I am not usually a big fan of kale, but I do love it in Pesto. If you would like to try with something different, baby spinach would probably work well in its place. You may also like to make up some of the weight with fresh herbs.

Note 2: NUT FREE: Use a combination of seeds such as pepitas, sunflower seeds and hemp seeds in place of the cashews.

Nutrition breakdown = 6 serves: 144 calories per serve for the Very Veggie Soup and 205 calories per serve for the Pesto.

Nutrition

Serving: 1serve | Calories: 349kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Sodium: 1900mg | Potassium: 735mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8678IU | Vitamin C: 74mg | Calcium: 82mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

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