Celebrate your local harvests that you put away in your freezer or cellar.
- 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
- 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
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 (if desired).