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.
Servings 4 -6 servings
Calories 315kcal
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.
