Soup
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Start by prepping the vegetables – chop the onion, zucchini, and celery.
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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.
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Add in vegetable stock, water, coriander, and salt and pepper. Stir well.
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Then make the pesto or take a frozen serving from the freezer – 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.
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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.
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Serve in bowls and garnish with fresh herbs (if desired).
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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, microgreens, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
Recipe & Image Sourced from Well and Full
