Zucchini and Lettuce Soup With Pesto Recipe

Serves: 6 Save

Ingredients (16)

  • 2 tablespoons (30g) unsalted butter
  • 1 medium onion, chopped (about 6 ounces; 170g)
  • 2 medium stalks celery, chopped (about 4 ounces; 130g)
  • 1 large carrot, chopped (about 4 ounces; 130g)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon (about 3g) whole coriander seed
  • 1/2 teaspoon (about 2g) fennel seed
  • 1/4 cup dry rice (about 1 1/2 ounces; 50g)
  • 1 pound zucchini, split in half lengthwise and cut into 1/2-inch pieces (about 2 large zucchini; 450g)
  • 6 ounces lettuce or spinach, washed (about 6 cups packed leaves)
  • 2 bay leaves
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup roughly chopped fresh basil leaves (1/4 ounce; about 7g)
  • 1 teaspoon (about 3g) fresh lemon zest
  • To Serve:
  • 1 recipe pesto

Directions

Learn how to make this recipe at Serious Eats

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