Microgreen Pesto Vegetable Soup
Author: Sarah from Well and Full
Prep: 10 minutes
Cook: 20 minutes
Makes: 3-4 servings
Celebrate your local harvests that you put away in your freezer or cellar.
Ingredients:
Soup
- 1 Small White Onion chopped
- 2 Cups Zucchini about one med. zucchini, chopped
- 2-3 Large Stalks Celery chopped
- Olive Oil for sautéing
- 4 Cups Vegetable Stock
- 2 Cups Water
- 1/4 Tsp Coriander
- Salt and Pepper to Taste
- 4 Cups Cooked Pasta
- 2 Cups Zucchini about one med. zucchini, chopped
- 2-3 Large Stalks Celery chopped
- Olive Oil for sautéing
- 4 Cups Vegetable Stock
- 2 Cups Water
- 1/4 Tsp Coriander
- Salt and Pepper to Taste
- 4 Cups Cooked Pasta
Pesto
- 1/4 cup almonds - 3 cloves garlic
- 1 1/2 cups fresh basil leaves
- 1/2 a tray of HAMAMA Daikon Radishes (1-2 ounces)
- 1/2 cup olive oil
- 1 1/2 cups fresh basil leaves
- 1/2 a tray of HAMAMA Daikon Radishes (1-2 ounces)
- 1/2 cup olive oil
Instructions:
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 (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.
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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!
- 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, salt and pepper. Process until a coarse paste is formed.
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