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Simple & Satisfying Vegetable Soup

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Ingredients



1.5 litres (6 cups) chicken stock
2 carrots, peeled and grated coarsely
2 zucchini, grated coarsely
4 green onions, sliced thinly
15 ml (1 tbsp) basil pesto
75 ml (1/3 cup) parmesan, grated
Salt and freshly ground pepper, to taste

Directions

  1. In a pot, bring the stock to a boil. Add the carrots, zucchini and green onions.
  2. Remove pot from heat. Stir in the pesto and cheese, and season with salt and pepper.
  3. Serve in heated soup bowls.


Variation: Use fresh chopped basil instead of pesto.

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