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Seasonal soup main
Faith Mason

Seasonal Soup with Red Pesto

This delicious soup recipe comes from Dr Rupy Aujla's newest book, The Doctor's Kitchen.

Serving: 4
Time: Less than half an hour
Difficulty: Easy


  • 2 tablespoons olive oil
  • 1 red onion, finely diced
  • 3 carrots, finely diced
  • 4 celery stalks, finely diced
  • 300g fennel bulb, finely diced
  • 200g courgette, finely diced
  • 800ml water
  • 300g podded broad beans (fresh, tinned or frozen)
  • 2 large tomatoes, cut into 3cm cubes
  • Sea salt and freshly ground black pepper
  • 15g parmesan cheese, grated (or nutritional yeast flakes if you prefer a plant-based soup), to serve

For the red pesto:

  • 25g fresh basil leaves
  • 50ml olive oil
  • 100g sun-dried tomatoes in oil, drained
  • 100g roasted red peppers from a jar
  • 2 garlic cloves


  1. Heat the olive oil in a large saucepan over a medium-high heat and add all the vegetables, apart from the broad beans and tomatoes. Season with salt and pepper and sauté for 20-25 minutes, stirring occasionally, until the vegetables have slightly caramelised. Boil the water and add to the saucepan along with the broad beans (you can add frozen ones as they are -no need to defrost first) and simmer for another 6-8 minutes until the vegetables are soft but not mushy. Add the tomatoes and cook for a further minute then take off the heat.
  2. Put all the red pesto ingredients into a blender or food processor and blitz until nice and smooth.
  3. Pour the soup into bowls, swirl the pesto into the soup and sprinkle with a dusting of Parmesan for umami flavour.

VARIATION: Swap the broad beans for canned cannellini beans or borlotti beans if you like.

Recipe extracted from The Doctor's Kitchen – Eat To Beat Illness by Dr Rupy Aujla, published by Thorsons, an imprint of HarperCollins Publishers. Photography by Faith Mason.

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Jarred red peppers and sun-dried tomatoes tend to have added salt so be mindful of this when seasoning during the cooking process.