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:
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!
Very Veggie Soup with Pesto
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
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
Nutrition
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.
You might also be interested in these recipes...
Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
This soup is delicious and has the extra wow factor with the Kale Pesto. I have the TM31 and had to reduce the water by about 200g as I was worried about bowl capacity but the soup turned out perfectly. Will be making this again very soon!
This is an every week dish in our house now, has been for about 6 weeks and it never fails us. So versatile if you are missing something (although the corn and kale make this dish so i wouldn’t leave those out) we have ours chunky and then blend to puree for the fussy 3 year old, we all love it. Thanks so much, its such a great recipe. We also now make enough kale pesto for two weeks at once and we use on and in all kinds of dishes. This is, quite frankly, my favourite thermomix dish! Yum.
That’s a big call, your favourite Thermomix dish! Thanks for your lovely comment x
This soup is awesome!! Love it! My new staple for winter.
Ok you win
you can make a tasty vege soup that’s not watery flavorless and you only eat because it’s good for you. 🙂
Great recipe Bec x
Just made is for dinner on a cold, wet and windy night and it was perfect! Thanks for another yummy and healthy recipe Bec!!
yummy!!! Looks delicious 🙂
https://aspoonfulofnature.wordpress.com/