“Pesto” Veggie Soup
Serves: 4-6
 
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 vidalia onion, chopped
  • 1 bag of baby carrots (about 2 cups)
  • 1 bag of mixed broccoli and cauliflower (about 4 cups)
  • 4 cup low sodium broth
  • 1 carton of fresh spinach (about 2 cups)
  • 4 cloves fresh garlic, pressed
  • 1 cup fresh basil
  • sea salt
  • freshly ground black pepper
  • 1/3 cup unsweetened almond milk (optional)
Instructions
  1. Heat olive oil in large pot over medium-high heat
  2. Add chopped onions, broccoli, cauliflower and carrots and saute for 10 minutes
  3. Add broth and let simmer for 15-20 minutes until veggies are very tender
  4. Turn heat off
  5. Add remaining ingredients to pot
  6. Using an immersion hand blender, blend all ingredients until smooth while in pot (if you don’t have an immersion hand blender than transfer to food processor or blender)
  7. Serve in bowls immediately or store
Recipe by Eating by Elaine at http://www.eatingbyelaine.com/2012/07/21/pesto-veggie-soup/