Hearty Provencal Vegetable Soup With Pesto

Vegan Vegetable Soup With Pesto

I woke up today, and it was snowing.  A day like this needs comfort food,  and this Hearty Provencal Vegetable Soup With Pesto,  is just that.   I made this soup in 30 minutes and tossed in zucchini, carrots, potatoes, gf pasta, rice and quinoa, onions,  and topped with pesto and raw parmesan.  So cozy and comforting.

Hearty Provencal Vegetable Soup With Pesto

Ingredients

    Soup
  • 2 tbsp. olive oil
  • 1/2 cup onions
  • 4 cloves garlic, minced
  • 1/2 cup cooked brown rice/quinoa (I use Seeds of Change)
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 1/2 cup cooked gf pasta
  • 3 cups vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Pesto
  • 4 cloves of garlic
  • 3 tbsp. fresh basil
  • 2 tbsp. pine nuts
  • 2 tbsp. olive oil
  • juice of 1 lemon
  • Raw Parmesan
  • 1/2 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 tsp granulated garlic

Instructions

    Soup
  1. Saute onions and garlic in olive oil
  2. Add all vegetables, salt and pepper and saute 3 minutes
  3. Add vegetable broth and cook on medium for 10 minutes or until potatoes are done
  4. Add cooked pasta and rice/quinoa and heat thoroughly
  5. Add pesto and sprinkle raw parmesan on top before serving
  6. Pesto
  7. Add all ingredients to blender and blend until smooth
  8. Raw Parmesan
  9. Blend all ingredients until powder like texture is achieved.
http://greenschemetv.net/2017/02/hearty-provencal-vegetable-soup-pesto/

Vegan Vegetable Soup With Pesto
Hearty Provencal Vegetable Soup
Vegan Vegetable Soup With Pesto
Vegan. Dairy Free. Gluten Free. Vegetarian Soup

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