By Rachel Evans
1 tbsp olive oil
2 tbsp pesto
1.5 tbsp vegetable stock powder
1.5 litres boiling water
Salt & Pepper, to taste
Chop the celery and leek then add it to a large pan along with the olive oil. Heat on medium for 5 minutes until it begins to soften.
Chop the cauliflower and courgette then add it to the pan.
Add the water and stock powder along with a grind of salt and pepper.
Place a lid on the pan and cook for 25 minutes.
Add the spinach and let it wilt for a few minutes.
Leave the soup to cool for 10-15 minutes.
Add in the pesto (and nutritional yeast if using).
Blend the soup by pulsing it gently. Make sure the soup is room temperature. Top with your favourite seeds to serve.