Spring Asparagus, Pea, Zucchini Soup with Pesto - Plant-Based Cooking

Ingredients

• 1 bunch asparagus
• 1 cup frozen green peas
• 3 medium zucchini (sliced)
• 1 medium onion (chopped)
• 2 cloves garlic (chopped)
• 5 cups homemade vegetable broth
• 1 (13.5-ounce) can light canned coconut milk
• OR 1 tsp coconut extract (mixed with 1 1/2 cups non-dairy milk)
• 1/2 lemon (juiced)
• 1/4 tsp pepper
• 1 1/2 cup fresh basil leaves (tightly packed)
• 1/2 cup parsley (tightly packed)
• 3 cloves garlic
• 1 tbsp light miso (white or red)
• 3 tbsp nutritional yeast
• 1/8 cup Pine nuts
• 3 tbsp fresh lemon juice
• salt and black pepper (to taste)