Green Bean and Carrot Soup (Vegan, Gluten-Free)
"If you have a lot of green beans, you can freeze them and make this soup in a flash whenever you feel like eating soup. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com"
photo by InnerHarmonyNutriti
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 lb green beans, trimmed and cut in half
- 2 cups vegetable stock
- 1⁄2 cup almond milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried herbs, of your choice
- 1 teaspoon chopped fresh parsley (optional) or 1 teaspoon dry parsley flakes (optional)
directions
- Heat oil in a medium pan and sauté onion until translucent.
- Add carrots and green beans and sauté a little longer.
- Add vegetable stock and cook until the vegetables are tender.
- Purée the soup using a hand blender or blender.
- Add almond milk, salt and herb and adjust the taste.
- Transfer the soup to soup dishes and top with parsley flakes (optional).
- Infuse love and serve.
Questions & Replies
-
Crockpot -
Couldn't be made in a Crock-Po
Reviews
-
Love this! Will do it right away! -
Could it be made in a crockpot?
-
Needed to use up an overage of frozen green beans. This was so quick and easy, and really rich and creamy. Delicious! Left out the oil - cooked veg in a little broth. Did find I needed more broth than called for, just added extra broth, salt and herbs (used Mixed Herbs) on the back end - perfect. Will definitely make again.
