Vegetable Noodle Soup with Homemade Pesto
Making a delicious and comforting soup full of nutritious vegetables is a wonderful thing to do no matter what season it is! This soup is a variation on the French "soupe au pistou", a simple vegetable soup with pesto added. And boy, does the pesto in this recipe taste like spring, thanks to a handful of fresh basil. The addition of almonds and hemp seeds gives it a great texture. You can replace the almonds with the nut of your choice, but stick with the hemp seeds, as they're an excellent source of omega-3 fatty acids and protein. Just 30 grams of hemp seeds provides a whopping 11 grams of complete protein! This pesto will become a must-have in your fridge. It's a fantastic addition to pasta and sandwiches, and when you try it in a simple vegetable soup? Is life-changing too much of a hyperbole? We'll let you decide.
1 small yellow onion
1 small zucchini
1 stalk celery
1 tbsp vegetable oil
4 cups vegetable broth
Freshly ground sea salt and pepper
1 cup pasta of your choice (you can also use gluten-free pasta, rice or quinoa)
1 cup fresh basil
1/4 cup PRANA organic raw European almonds
1 small clove of garlic
2 tbsp PRANA organic shelled hemp seeds
2 tbsp nutritional yeast
1/4 cup virgin olive oil
1 tbsp lemon juice
Sea salt and freshly ground pepper to taste
Basil, Hemp and Almond Pesto
Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.
Finely chop the onion and celery. Cut the zucchini in half length-wise and then cut into half-rounds.
In a medium pot, heat the olive oil and brown the vegetables until the onion turns translucent, about 5 minutes.
Add the vegetable broth, and season with salt and pepper. Let simmer for 5 minutes over medium heat.
While the soup is simmering, prepare the pesto by mixing all the ingredients together in a food processor.
Add the pesto to the soup and mix, then add the pasta.
Serve, and garnish with more fresh herbs if desired.