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pesto bell peppers and zucchini spinch-soup

Pesto Bell Peppers & Zucchini Spinach Soup

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/2 cup pumpkin seeds (soaked for 2 hours)
  • 2 cups basil (fresh, packed)
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp miso (organic, unpasteurized)
  • 1/4 tsp salt or to taste
  • 2 garlic cloves (optional)
  • 2 Tbsp nutritional yeast (optional)
  • 1 bell pepper
  • 1/2 Tbsp capers (optional)
  • 2 cups zucchini (chopped)
  • 2 cups spinach (lightly packed)
  • 1/4 cup dill (chopped)
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 cup water
  • 1/2 tsp sea salt

Method
 

  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.
  3. Halve peppers and remove the white portion. Spread Pumpkin Seed Pesto inside each half.
  4. Top with 3 capers or a pinch of sauerkraut (optional) and enjoy.
  5. 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.