Microgreen Pesto Vegetable Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 3-4 servings
Ingredients
Soup
white onion: 1 small, chopped
zucchini: 1 med (2 cups), chopped
celery: 2-3 large stalks, chopped
olive oil (for sautéing)
vegetable stock: - 4 cups
water: 2 cups
coriander: 1/4 tsp
salt and pepper
pasta: 4 cups, cooked
microgreens: large handful
Pesto
almonds: 1/4 cup
garlic: 3 cloves
basil leaves: 1 1/2 cups
radishes: 1-2 ounces
olive oil: 1/2 cup
Instructions
Start by prepping the vegetables - chop the onion, zucchini, and celery.
Bring a pot to medium heat with a little olive oil. Add chopped vegetables and sauté for 5-10 minutes, or until onions are translucent.
Add in vegetable stock, water, coriander, and salt and pepper. Stir well.
Then make the pesto or take a frozen serving from the freezer (See Microgreen Spicy Daikon Radish Pesto Recipe) - add all pesto ingredients into a food processor and process until everything is smooth. Or, for a chunkier pesto, process for less time. Add pesto to soup and stir well.
Finally, add in cooked pasta - I used Farfalle/bow-tie pasta. If pasta isn't your jam, feel free to add to add 2-3 cups cooked rice or any other grain, like millet or quinoa.
Serve in bowls and garnish with fresh herbs and microgreens (if desired).
Enjoy!
PESTO:
Preheat oven to 450 degrees F (230 degrees C).
Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, more microgreens, salt and pepper. Process until a coarse paste is formed.
Recipe was originally posted on HAMANA