1½ cups (350ml) vegetable or chicken broth, plus more, if needed
2 cloves garlic, from Thyme Roasted Vegetables recipe
¼ batch Thyme Roasted Vegetables
2 tablespoons (8g) chopped parsley
½ lemon, juiced
Freshly ground black pepper
Basil pesto, from chicken recipe
Heat broth in a medium saucepan over medium heat.
Meanwhile, squeeze garlic cloves from their skin into a blender. Add in the Thyme Roasted Vegetables and parsley along with 1½ cups (350ml) of the hot broth; blend until smooth, adding more broth, if desired. Season with lemon juice, salt and pepper.
Transfer soup into saucepan and heat on medium-low until hot. Serve topped with a swirl of basil pesto.