Ingredients
The following ingredients have 6 Servings
- 1 or 2 tbsp sunflower oil (depending on if you are calorie counting or not!)
- 1.5 medium onions (finely chopped)
- 3 cloves garlic (finely chopped)
- 3 medium carrots (peeled and diced)
- 3 sticks celery (diced)
- 1 large leek (quartered lengthwise and finely sliced)
- 2 tbsp tomato puree
- 2 tbsp smoked paprika
- 3 fresh ripe tomatoes (diced)
- 200 grams broccoli florets
- 200 grams cauliflower florets
- 1 tsp dried basil
- 1000 ml vegetable stock (or more, depending on how thin you want it)
- freshly ground black pepper
- 50 grams baby leaf spinach
- 80 grams cashew nuts
- 1 clove garlic
- 2 tbsp nutritional yeast
- pinch Shetland sea salt (to taste)
- 1 tbsp lemon juice
- 60 ml extra virgin olive oil
Instruction
- For the soup, heat the oil in a large soup pan and gently saute the onions, garlic, carrots, celery and leek over a medium heat until it all starts to soften.
- Add the tomato puree and stir well.
- Add the remaining ingredients and cover with vegetable stock, adding more if you want a watery soup. I wanted a thick, chunky soup so I only used 1 litre.
- Cover and simmer gently for 20-25 minutes until all the vegetables are tender.
- To prepare the pesto, pop all the ingredients in a blender and pulse until it reaches the desired consistency. I left mine rather chunky so there were bits of nuts to chew in each mouthful of soup.
