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Hearty Provencal Vegetable Soup
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Ina Garten Vegetable Soup

Ina Garten Vegetable Soup With Garlic pesto has an amazing flavor and is the best comfort food for a cold day. Vegan, gluten free, dairy free.
Course Soup
Cuisine American
Keyword Ina Garten Vegetable Soup
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 315kcal
Author Alkaline Recipes

Ingredients

Soup

  • 2 tablespoon(s) olive oil
  • ½ cup onions
  • 4 cloves garlic minced
  • ½ cup cooked brown rice/quinoa I use Seeds of Change
  • 2 zucchini chopped
  • 2 carrots chopped
  • 2 potatoes chopped
  • ½ cup gluten free pasta cooked
  • 3 cups vegetable broth
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Pesto

  • 4 cloves of garlic
  • 3 tablespoon(s) fresh basil
  • 2 tablespoon(s) pine nuts
  • 2 tablespoon(s) olive oil
  • juice of 1 lemon

Raw Parmesan

  • ½ cup raw cashews
  • 2 tablespoon nutritional yeast
  • ½ teaspoon sea salt
  • ½ teaspoon granulated garlic

Instructions

Soup

  • Saute onions and garlic in olive oil
  • Add all vegetables, salt and pepper and saute 3 minutes
  • Add vegetable broth and cook on medium for 20 minutes or until potatoes are done
  • Add cooked pasta and rice/quinoa and heat thoroughly
  • Add pesto and sprinkle raw parmesan on top before serving

Pesto

  • Add all ingredients to blender and blend until smooth

Raw Parmesan

  • Blend all ingredients until powder like texture is achieved.

Nutrition

Serving: 1g | Calories: 315kcal