This quick and easy spiralized carrot soup with arugula pesto and chicken meatballs will really hit the spot — and it’s dairy free.
This is a far cry from your grandmother’s chicken soup, but it’s even better for your health. Crisp-tender spiralized carrots stand in for the traditional wheat noodles. The chicken meatballs, cherry tomatoes and quick arugula pesto give it flavour without weighing it down.
In a food processor, combine the pine nuts, garlic, arugula, lemon juice, yeast, and salt and process to a paste. With the processor running, slowly drizzle the oil through the tube into the paste in a steady stream until well combined and smooth.
To make the meatballs
In a medium mixing bowl, combine the chicken, egg, onion, garlic, and Worcester- shire sauce and mix well. Form the mixture into 12 balls.
In a large sauté pan over medium heat, heat the oil and cook the meatballs until they are browned on all sides and cooked through, about 10 minutes.
To make the soup
In a Dutch oven over medium-high heat, heat the oil. Add the onion and cook, stir- ring, until so ened, about 5 minutes.
Add the broth to the pot and bring to a simmer. Add the carrots, salt, and pepper and simmer for 3 to 4 minutes, until the carrots are just tender.
To serve, scoop out the carrots and divide them among serving bowls. Top with some of the tomatoes, meatballs, and arugula. Ladle hot broth over the top and add a spoonful of pesto to each bowl. Serve immediately.
Per serving: 476 calories, 14g total carbohydrates, 4g sugar, 4g fibre, 33g fat, 8g saturated fat, 34g protein, 1684mg salt