5 Veggie Soup w Coriander Pesto & Garlic Cream

5 Veggie Soup w Coriander Pesto & Garlic Cream
Another nice and easy soup :-) This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then :-)
Prepared by:
Cuisine: vegan
Recipe type: Soup
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 medium sized tomatoes
  • 2 stalks of celery
  • 1 capsicum (colour doesn't matter, I used a red/green one in this recipe)
  • 1 small onion
  • 1 medium sized carrot
  • Cashew Cream (see recipe)
  • lots of garlic
  • 1 vegetable stock cube
  • coriander pesto or lots of fresh coriander.
To do
  1. blend all veggies except garlic with a little water in a blender
  2. transfer to pan
  3. heat and add stock cube
  4. grate or squeeze your garlic, add to soup and stir
  5. let simmer for half an hour
  6. In the meantime, add garlic, salt & pepper and if you want a little lemon juice to ⅓ cup of Cashew Cream.
  7. to serve, put soup in bowls and arrange your pesto and garlic cream.
Notes
If you don't have coriander pesto, you can use dairy free basil pesto too. If you don't have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

 

 

Another nice and easy soup! This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then :-)

You need (for 2 persons):
•    3 medium sized tomatoes
•    2 stalks of celery
•    1 capsicum (colour doesn’t matter, I used a red/green one in this recipe)
•    1 small onion
•    1 medium sized carrot
•    Cashew Cream
•    lots of garlic
•    1 vegetable stock cube
•    coriander pesto or lots of fresh coriander.

You do:
– blend all veggies except garlic with a little water in a blender
– transfer to pan
– heat and add stock cube
– grate or squeeze your garlic, add to soup and stir
– let simmer for half an hour

– in the meantime, add garlic, salt & pepper and if you want a little lemon juice to 1/3 cup of Cashew Cream.

– to serve, put soup in bowls and arrange your pesto and garlic cream.

If you don’t have coriander pesto, you can use dairy free basil pesto too. If you don’t have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

Enjoy!

 

5 Veggie Soup w Coriander Pesto & Garlic Cream

5 Veggie Soup w Coriander Pesto & Garlic Cream

 

 

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