This 20-minute spring pesto detox soup is easy and healing. Your entire family will love this recipe you can have on the table in no time!
Did you know your body changes with the changing of the seasons? I would go as far as to say that eating seasonally is one of the most healing and healthy things you can do. It can change your metabolism {in our favor}, boosting your gut microbiome, enhancing your immune system, and more.
Seasonality matters – learn all about the metabolic changes to your body through the different seasons here.
making your diet seasonal
Over the last few years, I have worked to make my family’s diet more seasonal. It may seem complicated, like a complete 180, but it’s not that different. Think of it as the same recipes but with different ingredients.
Like this soup – a foundational 20-minute detox winter detox soup – transitioned for springtime with a few but healthy changes to make it adaptable for spring, including pesto, peas, spinach, and white beans.
Think lean and green!
Use this seasonal eating guide to make food that you can cook once and eat all week. You’ll never have to think about what to cook again – or at least not for a while 😉
- 2 Tbsp olive oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 6 cups bone broth (add more if needed)
- 2 cups peas, frozen
- 2 cups green beans, frozen
- 1 15-ounce can white beans, rinsed well
- 3 cups loosely chopped spinach
- 2 sweet potatoes (spiralized or cubed)
- ⅓ cup pesto sauce {homemade or storebought}
- salt & pepper, to taste
- Toppings: fresh basil, parmesan cheese, pine nuts
- In a large soup pan or dutch oven, heat olive oil over medium heat.
- Add in diced onion and cook until translucent (about 5-8 minutes) and then add in garlic and carrots and cook until just beginning to soften.
- Pour in broth and bring to a boil.
- Add rinsed white beans spiralized or cubed sweet potatoes, green beans, peas, pesto and salt and pepper.
- Taste and adjust spices as needed.
- Bring to a boil and let cook 10 minutes or until sweet potatoes are tender.
- Add spinach and boil an additional 2-3 minutes until just beginning to wilt.
- Enjoy and garnish with basil, pine nuts, parmesan cheese (optional) and grain-free Garlic-herb Flatbread.
