Creamy Cauliflower and Carrot Soup

blog.myfitnesspal.com

LindaK

subheading: For the soup:

1 tablespoon plus 1 teaspoon olive oil, divided

1 cup (160g) chopped onion

2 cups (200g) chopped cauliflower

1 cup (128g) chopped carrots

1 cup (240ml) no-salt chicken stock (or vegetable stock)

½ cup (120ml) nonfat milk

subheading: For the pesto:

2 tablespoons grated parmesan cheese

2 tablespoons pistachio kernels

¼ cup (25g) fresh basil leaves

1 tablespoon 0% Greek yogurt, plain

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