Pesto Bell Peppers & Zucchini Spinach Soup - Raw Food Magazine Pesto Bell Peppers & Zucchini Spinach Soup - Raw Food Magazine

Pesto Bell Peppers & Zucchini Spinach Soup

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Pesto Bell Peppers & Zucchini Spinach Soup
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
11
11
Total
Total
20min
20min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pesto Bell Peppers & Zucchini Spinach Soup
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
11
11
Total
Total
20min
20min
Ingredients
Intro-raw-food-reset
Pumpkin Seed Pesto Recipe
Bell Pepper Recipe
Zuchinni Spinach Soup Recipe
Servings:
Units:
Directions
Prep
20 min
Total
20 min
For Pesto
  1. Combine ingredients in a food processor then add olive oil while the food processor is running. Adjust olive oil to taste.
  2. Place in a sealed container, label, date, and refrigerate. Consume within seven days.
For Bell Pepper
  1. Halve peppers and remove the white portion. Spread Pumpkin Seed Pesto inside each half.
  2. Top with 3 capers or a pinch of sauerkraut (optional) and enjoy.
For Zucchini Spinach Soup
  1. Blend all ingredients until smooth. For a warm option, heat it on low with a finger in the soup. Stir to keep the bottom from getting too hot; it’s ready once your finger is warm.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

pesto bell peppers and zucchini spinch-soup

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Votes: 1
Rating: 5
You:
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