If you’re like us, you’re short on time—but also unable to resist the temptation of all the gorgeous fresh vegetables at the farmers market every weekend, especially the abundance of squash that comes with the end of Colorado’s growing season. It can quickly add up to a fridge full of rotting vegetables. So, what’s a busy home cook to do?
A big pot of vegetable soup will use up all those veggies and make Sunday meal prep a breeze!
This recipe for vegan French pistou soup is simple to make and great for weekday lunches. (Pistou is the Provençal version of pesto, sans nuts.) In the spirit of not letting anything go to waste, and for some added greens, we used the carrot tops in our pistou. And while summer squash is traditional (we used zucchini), winter squash (such as butternut) will also work.
Moroccan Pizza with bold Ras El Hanout, savory lamb or garbanzo beans, feta, pine nuts, and a refreshing yogurt drizzle. Quick, healthy, delicious!
