Spicy green soup with pesto (vegan)

Low calorie
Gluten free
Low carb
Soup is always good. As a healthy lunch with vegetables, as an evening snack or even as a light dinner or simple starter. The big advantage of soup is of course that you can always keep it for a few days. A bowl full of green vegetables, a soup with green pesto. That's fun. And another advantage: soup is ready quickly. So if you want to make a simple soup, this hip soup is one that is not difficult to remember. This vegan soup recipe was devised by Sanne van het platform Living the Green Life.
Dinner & lunchSoup4 large bowls30 minutes preparation

This is what you need

Red onion1
Green bell pepper1
Celery2 stems
Olive oil1 tbsp
Peas200 g
Water600 ml
Vegetable stock cubes miso1Pumpkin seeds20 gHot green peppers3 pcsPesto verde1/2 jarGrissini speltoptionalAlmonds white25 g


Sanne - Living the Green Life
Living the Green Life is a lifestyle platform. It's all about plant-based food and vegan travel hotspots. Founded by Sanne de Rooij, who's the author of multiple vegan cookbooks (Easy Vegan).

This is how you make it

  1. Chop the red onion. Wash the bell pepper, broccoli and celery and cut into pieces. Cut the head of the spicy green peppers.
  2. Heat the olive oil in a soup pot over medium heat and fry the onion.
  3. Add the bell pepper, broccoli, celery and peas. Bake for 2 minutes over medium heat.
  4. Add the water and the vegetable stock cube.
  5. Bring to the boil. Turn the heat down and let it simmer for 10 minutes.
  6. Meanwhile, fry the nuts & seeds mix until golden brown in a dry frying pan.
  7. Turn off the heat. Add the spicy green peppers. Grind the soup with a hand blender.
  8. Stir the pesto into the soup.
  9. Serve in bowls. Garnish the soup with the nuts & seeds and serve with baked naan bread or grissini.


  • Leave the green peppers out of the soup and you have a delicious meal for the whole family!