Low-carb Vegetable Pesto Soup

There is nothing more satisfying than a warm bowl of soup on a chilly day.  I work from home, so often have soup for lunch, especially when I’m sick of eating salads. This is a great recipe to make early in the week for lunches all week long. I like starting with my Easy Chicken Broth recipe for this soup, but you can also use organic chicken broth or veggie broth and it’ll still be delicious.

Low-carb Vegetable Pesto Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 tablespoons Wildtree Roasted Garlic Grapeseed oil, or other grape seed oil.
  • 1 zucchini, chopped into small cubes
  • 1 turnip, chopped into small cubes
  • 1 bunch baby broccoli, chopped
  • 1 red pepper, chopped into small cubes
  • 1 teaspoon chopped garlic
  • Salt and pepper
  • 4 cups Easy Chicken Broth (follow link for recipe), vegetable broth, or chicken broth
  • 2 tablespoons jarred pesto (check the ingredients of your pesto if you are worried about hidden gluten.  I haven’t found one yet that is certified gluten free, but Wildtree just came out with their pesto and I can’t wait to try it!)


Heat the oil in a pot on the stove over medium heat.  For soup, I really like my dark green Le Creuset cookware. Add the zucchini, turnip, and red pepper and saute for a few minutes.  Add the garlic, baby broccoli, salt, and pepper, then pour in the broth.  Turn the heat down to medium-low and cook for about 10-15 minutes.  Stir in the pesto and heat through before serving.

FYI!  This is officially Phase 1 of Ideal Protein compliant if you leave out the pesto.



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