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 with zucchini, carrots, potatoes, gf pasta, rice and quinoa, onions, and topped with pesto and raw parmesan. So cozy and comforting and adding pesto to vegetable soup is quite frankly, amazing.
Vegan, gluten free and dairy free.
Recipe
Ina Garten Vegetable Soup
Ina Garten Vegetable Soup With Garlic pesto has an amazing flavor and is the best comfort food for a cold day. Vegan, gluten free, dairy free.
Ingredients
Soup
- 2 tablespoon(s) olive oil
- ½ cup onions
- 4 cloves garlic minced
- ½ cup cooked brown rice/quinoa I use Seeds of Change
- 2 zucchini chopped
- 2 carrots chopped
- 2 potatoes chopped
- ½ cup gluten free pasta cooked
- 3 cups vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Pesto
- 4 cloves of garlic
- 3 tablespoon(s) fresh basil
- 2 tablespoon(s) pine nuts
- 2 tablespoon(s) olive oil
- juice of 1 lemon
Raw Parmesan
- ½ cup raw cashews
- 2 tablespoon nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic
Instructions
Soup
- Saute onions and garlic in olive oil
- Add all vegetables, salt and pepper and saute 3 minutes
- Add vegetable broth and cook on medium for 20 minutes or until potatoes are done
- Add cooked pasta and rice/quinoa and heat thoroughly
- Add pesto and sprinkle raw parmesan on top before serving
Pesto
- Add all ingredients to blender and blend until smooth
Raw Parmesan
- Blend all ingredients until powder like texture is achieved.
Other Main Course dishes that you might like:
Pumpkin Chili With Polenta Croutons
Red & Green Healthy Holiday Salad
Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus
Raw Basil Pistachio Pesto Zucchini Lasagna
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