Creamy Pesto- Broccoli Soup

Super scrumptious and super healthy! This cream of broccoli soup is just what the doctor ordered. It's packed with mushrooms and broccoli and flavoured with delicious aromatic pesto. Then simmered in creamy oat milk, and served with toasted chili pumpkin seeds. The perfect combo for a rainy day!

See below for this easy-to-make recipe and step-by-step video.

Made with dairy-free Pesto

@cgacaribbean Chili Infused Coconut Oil

Yield 2-3 Servings

For the Soup

Ingredients

• 2 Cups Broccoli Florets

• 2 Cups Mushrooms sliced

• 2 Cups Oat Milk or any dairy-free milk

• 2 Tbl (dairy-free) Pesto

• 1 Small Onion thinly sliced

• 3 Tbl Oat Flour (grounded oats)

• 1 Tbl Coconut Oil- I used @cgacaribbean Simply Natural Coconut Oil

• 1 tsp Paprika

• 2 tsp Salt (adjust to taste)

Method

1. Add coconut oil to a heated pot on medium heat.

2. Toss in the onions, stir and add the paprika and salt.

3. Stir for a minute until the onions are fragrant, then add the pesto.

4. Toss in the broccoli an mushrooms and stir to combine. Cook for a minute or two.

5. Pour in the oat milk, stir and cover for approximately 5 minutes, then add the oat flour. Stir again to combine and cover for another 10 minutes until the broccoli is tender and the soup has thickened.

6. Remove from heat, and serve with the chili pumpkin seeds.

For the Chili Pumpkin Seeds

Ingredients

• 1/4 Cup Pumpkin Seeds

• 1-2 tsp Chili Infused Oil- I used

• @cgacaribbean Chili Infused Coconut Oil

• Salt to taste

Method

1. Add the chili Infused coconut oil to a heated pan on medium- low heat.

2. Toss in the pumpkin seeds, and stir with a spatula, evenly coating them and spreading them on the pan.

3. Toss frequently to avoid burning until the pumpkin seeds are nicely toasted and golden brown.

4. Remove from heat.

5. Serve sprinkled on-top of the creamy pesto and broccoli soup.

Tasty Tip: You can also enjoy these tasty and guilt free chili pumpkin seeds by sprinkling them on salads, asian dishes or simply as a snack.