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

• Ready In: 30 mins
• 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

1. Heat oil in a medium pan and sauté onion until translucent.
2. Add carrots and green beans and sauté a little longer.
3. Add vegetable stock and cook until the vegetables are tender.
4. Purée the soup using a hand blender or blender.
5. Add almond milk, salt and herb and adjust the taste.
6. Transfer the soup to soup dishes and top with parsley flakes (optional).
7. Infuse love and serve.