Zucchini and Parsnip Soup

This is one of our favorite soups! It is so fragrant with the parsnips and the flavor base of fennel and shallots is a nice change from regular onions. Stirring in a teaspoon of pesto makes this brothy soup irresistible. Be sure to have some warm sourdough on hand to mop up the broth!

• 3 medium zucchini
• 2 parsnips
• 2 cups of cabbage, I used Napa cabbage
• 2 celery stalks
• 1 carrot
• 4-5 shallots
• 1 tbs No-Chicken Base by Better than Bouillon
• 1 bay leaf

1. Slice the zucchini lengthwise and slice into 1/2 inch half moons. Slice the parsnips and carrots a bit thinner so they cook at about the same rate as the zucchini. Chop the fennel, cabbage, celery and shallots.
2. Sauté the shallots and fennel in a bit of olive oil on medium high heat until browned. Add 5 cups of water and the rest of the vegetables.
3. Add 1 tbs of No-Chicken Bouillon and a bay leaf. Bring to a boil and then simmer for 20 minutes, or until the parsnips and carrots are al dente but not soft.
4. Ladle into bowls and top each with a teaspoon of oil-free vegan pesto. Enjoy!
5. This recipe makes 4 servings.

• This recipe makes four servings.
• Want a heartier soup? Add butter beans or other white bean, whole wheat pasta or creamy Yukon potatoes.