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vegan Zuchini Noodle Soup with Pesto Recipe

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This recipe for vegan Zuchini Noodle Soup with Pesto is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons extra virgin olive oil
1 medium yellow onion, spiralized
1 cup grape or cherry tomatoes, washed
1/2 teaspoon kosher salt
20 to 25 turns freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, crushed
6 cups Pacific Foods Organic Vegetable Broth Low Sodium
1 pound organic zucchini, spiralized
1/4 cup Vegan Pesto plus more for serving
toasted pine nuts for serving (optional)

Directions:
Directions:
Grab your spiralizer , use the small noodle blade to quickly spiralize the onion and then the zucchini. Set both
aside.
Heat a large soup pot over medium high heat. Once hot, add olive oil and then onions, tomatoes, salt, pepper and
red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until onions begin to soften and tomatoes begin to
blister.
Grab a spatula and use it to flatten the tomatoes so they release their juices. Add crushed garlic and cook for 30 to
45 seconds until garlic is fragrant.
Add Pacific Foods Organic Vegetable Broth Low Sodium and bring to a boil.
Once boiling, remove from heat, add 1/4 cup pesto, stir to combine and taste for seasoning. You may need to
adjust the salt or pepper.
Submerge zucchini noodles into broth (they immediately start to cook) and divide out into 4 bowls. Top each with a
dollop of vegan pesto and some toasted pine nuts, serve and Enjoy!

Preparation Time:
Preparation Time:
20 min

 

 

 

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