Pesto Soup

• 3 Tbsp coconut oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tsp ground coriander
• 1/2 cup basmati rice (or substitute 1/2 head of chopped cauliflower)
• 6 cups vegetable stock
• 150g fresh kale
• 2 medium-sized heads of broccoli, chopped
• 1/2 tsp salt
• 150g fresh spinach

For the Pesto:

• 1 cup basil leaves
• 1/2 cup cashews
• 1/2 cup pine nuts
• 1/4 cup olive oil
• 1/8 tsp salt

Instructions:

1. Heat the coconut oil in a large saucepan over a medium heat. Add the onion, garlic, thyme, rosemary, and coriander and gently cook for 5 minutes.

2. Add the rice and cook for a further minute. Add the vegetable stock, broccoli, kale, and salt. Bring to the boil and then simmer gently for about 20 minutes.

3. Meanwhile, make the pesto:  in a blender combine the basil, cashews and pinenuts. Blend, adding the olive oil slowly until a nice smooth texture is reached.

4. Once the rice is tender, stir in the spinach and pesto and cook for a further 2 minutes.

5. Season to taste with salt and pepper and serve.