Hi everyone. I’m sorry I’ve been slow with my Vegan MoFo posts, but truth be told it’s been a bit of a hellish week. GOOD THINGS TO COME THOUGH! All week it was very hot and I hadn’t felt like cooking much, then today was super rainy and beautiful.

Benson and I are currently having a Friday night canoodle on the couch, with our bellies full. Mine is full of soup, and his from his favourite chow and some broccolis I may have “accidentally” dropped on the floor for him.

I made pesto soup with some pesto cubes I put together earlier this week, as I am currently plant sitting my friend’s basil plant. I might talk more about preserving pesto some other time when I have perfected it, but for now here is a quick soup recipe!

Ingredients:
1 onion, chopped
2 cloves garlic
salt and pepper to taste
6 cups veggie broth
3 cubes pesto (about 3-5 tbsp depending on taste)
2 cups broccoli, chopped
2 carrots, chopped
2 medium sized potatoes, chopped)
1 can of chickpeas, rinsed and drained
1/2 head of kale (or chard, or spinach)
Optional lemon juice

Instructions:
-On medium heat, cook onion until translucent in oil in large saucepan.
-Add minced garlic and cook for another minute. Add salt and pepper to taste
-Deglaze pan with veggie broth. Add pesto cubes.
-Add all veggies but chickpeas and greens
-Bring to a boil
-When potatoes are cooked, lower temperature to simmer, add chickpeas and greens and cook for another five minutes

I garnished with nutritional yeast and more fresh basil and enjoyed it with a salad and some rosemary foccacia bread.

I hope everyone is having a great Friday night and I definitely hope to be posting more frequently soon! Hope you all have a lovely weekend ❤

Vegan MoFo post #3