Vegan Creamy Kale, Broccoli and Zucchini Soup with Sun Dried Tomato Pesto

Updated: Jun 7, 2018



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:


Soup Ingredients

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


Soup Instructions

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.


#Pesto Ingredients

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


Pesto Instructions

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

Vegan tuna salad sandwich

Zucchini and corn quinoa

This crazy soup


Exercise

~2.5 miles of walking with some heavy lifting

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