Vegan Zucchini Noodle Soup with Pesto

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Rating: 0
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Rate this recipe!
Created by: Everyday Maven

Prep Time

10minutes

Cook Time

10minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

10minutes

Servings

servings

Product Type

Broths & Stocks,

Vegan Zucchini Noodle Soup with Pesto

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

10minutes

Cook Time

10minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

10minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 meidum yellow onion spiralized
  • 1 cup grape or cherry tomatoes, washed
  • 1/2 tsp. Kosher salt
  • 20 to 25 turns freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 2 cloves garlic crushed
  • 6 cups Pacific Foods Organic Low Sodium Vegetable Broth
  • 1 lb. organic zucchini, spiralized
  • 1/2 cup vegan pesto, plus more for serving
  • toasted pine nuts for serving (optional)

Instructions

  1. Grab your spiralizer, use the small noodle blade to quickly spiralize the onion and then the zucchini. Set both aside.
  2. 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.
  3. 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.
  4. Add Organic Vegetable Broth Low Sodium and bring to a boil.
  5. 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.
  6. 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!

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 meidum yellow onion spiralized
  • 1 cup grape or cherry tomatoes, washed
  • 1/2 tsp. Kosher salt
  • 20 to 25 turns freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 2 cloves garlic crushed
  • 6 cups Pacific Foods Organic Low Sodium Vegetable Broth
  • 1 lb. organic zucchini, spiralized
  • 1/2 cup vegan pesto, plus more for serving
  • toasted pine nuts for serving (optional)

Instructions

  1. Grab your spiralizer, use the small noodle blade to quickly spiralize the onion and then the zucchini. Set both aside.
  2. 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.
  3. 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.
  4. Add Organic Vegetable Broth Low Sodium and bring to a boil.
  5. 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.
  6. 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!