5 cups of vegetable broth
1 zucchini, chopped
1 bunch of asparagus, trimmed and chopped
2 russet potatoes, peeled and cubed
1 head of cauliflower, chopped
1 cup of fresh or frozen English peas
1 handful of raw spinach or kale
2 carrots, peeled and chopped
2 tablespoons of raw vegan pesto

Combine all ingredients in Dutch oven or soup pot, bring to a boil and lower heat to a simmer. Cover pot and simmer for 30 minutes. Add sea salt to taste. Serve in soup bowls and add a dollop of pesto. Enjoy!