Spring Vegetable Soup

Servings: 8

Author:

Soup Vegetable Gluten Free dairy free gfcf freezer cooking

Instructions

1 Heat olive oil in stock pot over medium-high heat, and sauté garlic, green
onions, carrots, celery, leeks, and fennel together until veggies are softening.
2 Add stock, bay leaves and thyme. Season with salt and pepper, to taste. Allow to
simmer until vegetables are tender. Stir in peas and roasted beets. Keep soup on
the heat until peas are just cooked and beets are heated through.
3 Serve soup. Top with a 1/2 tablespoon of dairy free pesto, if desired.
4 To freeze: Cool. Freeze in individual lunch-sized freezer containers. Top with
pesto. Seal, label and freeze.
5 To serve: Thaw. Heat through.