From Me! ...Kinda | Serves: 8 | Time: ~ 30-40 min
Time for another experiment. I had a creamy broccoli soup with pesto in Bogota back in April and absolutely loved it. I found a creamy kale, broccoli and zucchini soup by Heather MacDougall that seemed very similar.
I had already made a coconut broccoli soup with a 101 Recipes blog at this point, so I thought I could play off of that to make it vegan.
The vegan pesto is straight from Simply Quinoa, though a pretty different flavor profile than traditional pesto, so, a gamble on a wacky experiment. Or maybe
Here's how it all went:
1 14-oz can of full fat coconut milk (I also threw in some light coconut milk I had left over, about 7 oz) 2 large yellow onions, roughly chopped 4-6 garlic cloves, chopped 1 large bunch of curly leaf #kale, roughly chop leaves 1.5 large heads of #broccoli, roughly chopped 2 medium #zucchini, roughly chopped 4 cups of water S&P to taste
Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large saucepan over medium-high heat.
When hot, stir in the onions and garlic with S&P. Sauté for a couple minutes, just long enough for everything to soften up.
Add the remaining coconut milk, and the water, and bring to a simmer before adding the kale, broccoli, and zucchini. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.
Immediately remove the soup from heat and puree with an immersion blender. (I used a regular blender and returned to heat.) Add more water if you feel the need to thin the soup out.
Ladle into bowls and add a dollop of pesto. Serve immediately.
3 cups basil, packed
1 cup sun dried tomatoes
1/2 cup nutritional yeast
1/4 cup pine nuts
1 - 2 garlic cloves
Juice of 1/2 a lemon
Salt & pepper to taste
1/4 cup olive oil
2 - 3 tablespoons water
Add everything into a food processor (aside from the oil and water). Process until combined.
Remove the lid and scrape down the sides with a spatula.
Place the lid back on and with the food processor running, drizzle in the olive oil. Then drizzle in the water, starting with 2 tablespoons and adding more if you need it. Scrape down the sides a few times and process again until smooth.
Transfer to a glass container and store in the fridge for up 5 days.
Count it: that's 6 fruits and veggies in one meal!
What I ate and drank today (5/30/2018)
64 oz of water
1 iced decaf Americano from the one and only Cafe Kindred
1 half caf cup of coffee
1/2 pint (or "lady pint") of red ale
Zucchini and corn quinoa
This crazy soup
~2.5 miles of walking with some heavy lifting