Mediterranean Summer Vegetable Soup
One tbsp coconoil
One onion, thinly sliced
Two garlic cloves, crushed and finely chopped
One red and one green pepper, de-seeded and sliced
Two courgettes, trimmed and sliced
450g tomato, skinned and quartered
Half an aubergine, diced
One litre of vegetable stock (try kallo)
Himalayan crystal salt to taste
Four tsp vegan pesto
Heat oil in a saucepan. Add onion and garlic. Saute until translucent.
Add vegetables, stock and bring to the boil.
Simmer for 25 – 30 minutes.
Allow to cool slightly then blend.
Season to taste, then add pesto to serve.
One tbsp coconoil
One onion, thinly sliced
Two garlic cloves, crushed and finely chopped
One red and one green pepper, de-seeded and sliced
Two courgettes, trimmed and sliced
450g tomato, skinned and quartered
Half an aubergine, diced
One litre of vegetable stock (try kallo)
Himalayan crystal salt to taste
Four tsp vegan pesto
Heat oil in a saucepan. Add onion and garlic. Saute until translucent.
Add vegetables, stock and bring to the boil.
Simmer for 25 – 30 minutes.
Allow to cool slightly then blend.
Season to taste, then add pesto to serve.
