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Autumn Vegetable Soup With Parsley Pesto [Vegan]

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What's more comforting than walking into a kitchen and being greeted by a big, bubbling pot of vegetable soup? Even better if it's this particular soup: it's hearty yet wholesome, and oh-so satisfying on colder days. Stir in a big spoonful of parsley pesto – it makes the soup twice as delicious!

Autumn Vegetable Soup With Parsley Pesto [Vegan]

This Recipe is :

Vegan

Ingredients

Soup:

  • 2 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots. thinly sliced on a mandolin
  • 3 inner celery ribs, leaves included, thinly sliced
  • 1 small white or red skinned potatoes, diced
  • 1 red pepper, diced
  • 3 small tomatoes, diced (I used skin and seeds)
  • 12 fresh yellow beans, chopped
  • 6-8 cup vegetable stock or use water and vegetable bouillon cubes or demi glace
  • A handful of chopped herbs (parsley, thyme)
  • Salt and pepper

Pesto:

  • Two large handfuls of flat leaf parsley (or 2 bunches that you buy at the store)
  • 2 small garlic cloves
  • 1 tablespoon capers without the brine
  • 1 teaspoon coarse salt
  • 2/3 cup olive oil

Preparation

To Make the Soup:

  1. Heat oil in a soup pot, add the onion and cook on medium heat until soft and translucent.
  2. Add the garlic and cook until fragrant, be careful not to brown it.
  3. Add the carrots and celery and cook, stirring for a couple of minutes to soften them.
  4. Add the potatoes, red pepper and tomatoes and cook for another few minutes, stirring.
  5. Add 6 cups of the stock and bring to a boil.
  6. Add the yellow beans, lower heat to simmer and cook the soup, adding as much stock as you need to have the consistency you want.
  7. Add the herbs towards the end of the cooking.
  8. Taste and add salt and pepper as needed. It depends on the stock you use, some have more salt than others.
  9. To serve, ladle the soup into bowls and spoon some of the pesto into each bowl and serve immediately.

To Make the Pesto:

  1. Place the parsley, garlic, drained capers and salt in the food processor and pulse to chop the parsley.
  2. Add the oil gradually though the feeding tube, processing until the oil is incorporated and the pesto reaches the right consistency.
  3. If you would like to store the pesto, pack it into sterilized jars and keep refrigerated. Freeze for longer storage.

 

AUTHOR & RECIPE DETAILS


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I live life in abundance and my cooking reflects that. I have always loved to travel and when my love of cooking came along it begun to define who I am and what I love to do. A day in the kitchen is pure pleasure for me, even if I have to wash a few dishes in the process. I begun publishing Olive Oil & Lemons, a food and travel blog, as a place to express my love of cooking, share my recipes and have a place for my friends and family to gather around a virtual table where we can talk about food, travel and about life lived in abundance.


 

 



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