Spring Pistou Soup

It’s time for a yummy, healing, spring soup — Pistou Soup.

RECIPE ~

Pistou Soup ~

Dice
1 leek or onion (keep separate)

Sweat the onion in 1 T. Of oil (olive or avocado) on medium heat for a couple of minutes

Add the diced:
1 carrot
1 zucchini
1 celery stalk

Add and simmer until veggies are cooked:
1 tsp. Dried thyme (or 1 sprig fresh)
3 cloves garlic
4 c. Stock (“Pacific” Mushroom or other AIP compliant stock – with no nightshades or additives)
1 bay leaf

Combine to Make Pesto — and, keep separate: (I recommend doubling this recipe)
1 c. Basil leaves (3 – 4oz container)
1 clove garlic
4 T. Olive oil
Lemon juice (to taste)
Pinch of salt

Cook Jovial Pasta and keep separate (Macaroni or Rigatoni)

Add pasta to bowl, then add soup and some pesto and some nutritional yeast (optional) — if desired!

* Note: You can always add more flavor with more — garlic or garlic and onion powders and more lemon juice — plus, some “non-fortified” nutritional yeast! “Non” Fortified Nutritional Yeast can be found online.

** Note: You Can also add asparagus, rutabaga, turnips, celeriac, fennel, greens (kale), asparagus (add the asparagus in the last 5 minutes, though). And, You Can also add parsley to the pesto, if desired.

Enjoy!!