Author: Sarah from Well and Full Prep: 10 minutesCook: 20 minutes Makes: 3-4 servings Celebrate your local harvests that you put away in your freezer or cellar. Ingredients: Soup - 1 Small White Onion chopped- 2 Cups Zucchini about one med. zucchini, chopped- 2-3 Large Stalks Celery chopped- Olive Oil for sautéing- 4 Cups Vegetable Stock- 2 Cups Water- 1/4 Tsp Coriander- Salt and Pepper to Taste- 4 Cups Cooked Pasta Pesto - 1/4 cup almonds - 3 cloves garlic- 1 1/2 cups fresh basil leaves - 1/2 a tray of HAMAMA Daikon Radishes (1-2 ounces)- 1/2 cup olive oil Instructions: Soup Start by prepping the vegetables - chop the onion, zucchini, and celery. Bring a pot to medium heat with a little olive oil. Add chopped vegetables and sauté for 5-10 minutes, or until onions are translucent. Add in vegetable stock, water, coriander, and salt and pepper. Stir well. Then make the pesto or take a frozen serving from the freezer (See Microgreen Spicy Daikon Radish Pesto Recipe) - add all pesto ingredients into a food processor and process until everything is smooth. Or, for a chunkier pesto, process for less time. Add pesto to soup and stir well. Finally, add in cooked pasta - I used Farfalle/bow-tie pasta. If pasta isn't your jam, feel free to add to add 2-3 cups cooked rice or any other grain, like millet or quinoa. Serve in bowls and garnish with fresh herbs (if desired). Enjoy! Pesto (Microgreen Spicy Daikon Radish Pesto Recipe) Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted. In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed. [Some more recipe inspiration from Well and Full !]
