This dairy-free grain-free soup is decadent, creamy, and perfect for a weeknight dinner. Plus it comes together in around 30 minutes and can last up to six months in the freezer. The real star of the show is the toasted pine nuts generously dumped on top of the soup with a drizzle of extra virgin olive oil. I prefer to add them in whole at the very end before eating. However you could also add them in before you puree the soup, making the pine nuts visibly undetectable but giving the soup a lot more texture throughout. Either way is the right way if you catch my drift.
Pro tip: double the batch for an easy food prep meal for later in the week/month.
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