Zucchini and turkey soup with pesto

This is a light and flavorful soup recipe for summer days. With lots of cubed veggies (especially zucchini), delicate turkey meat and a tablespoon of basil pesto added right in the serving plate. :)
Recipe adapted from here. 

Last year: Baked tomato-stuffed peppers with thyme (vegan).
Two years ago: baby making and no cooking :).





Ingredients (serves 4):

• 2 zucchini
• 2 yellow onions
• 2 tablespoons olive oil
• 1 red bell pepper
• 2 small carrots
• 1 leek (green part only)
• 1 wedge of celery root
• 1 turkey breast (150 g)
• 1,3 liters vegetable or chicken stock
• salt and pepper to taste
• 4 teaspoons of basil pesto to serve

Get the veggies:

Chop up the onions and fry them in the olive oil. When golden, add the sliced leek:

Fry it for 5 minutes, stirring often. After that add the soup stock and the cubed meat:

Let it boil, covered, on low heat, until you chop up the bell pepper, celery, carrots and zucchinis:

Add the cubed vegetables as well and simmer the whole thing for 10 more minutes. Adjust the seasoning with salt and pepper and it's done.

Transfer to soup bowls, add a tablespoon of pesto to each serving and dig in! :)