A creamy and comforting pesto pierogi soup perfect for cold weather. This recipe includes green onions, garlic, smoked tofu, and frozen pierogi, combined with a homemade almond cream for a delicious and simple plant-based meal.
1: In a large pot, heat over medium heat and add 1 tbsp of olive oil.
2: Add the green onions, garlic, and smoked tofu. Stir and cook for 5 minutes.
3: Add the vinegar and stir to deglaze the pot.
4: Add the pesto and mix to combine.
5: Combine all the cream ingredients in a blender and blend until smooth.
6: Add the entire blender of cream into the pot and mix.
7: Add the pierogi and bring to a boil, lower the heat to simmer and cook until the pierogi are fully cooked, according to the package directions.
8: Ladle out your soup and top with more pesto and fresh basil. Dig in!
