From the April/May 2016 issue
Serves 4


  • For the pesto:
    1/4 cup raw almonds, toasted
  • 1-1/2 cups baby arugula
  • 3/4 cup fresh mint leaves
  • 1 garlic clove
  • 2 TBSP fresh lemon juice (from about 1 lemon)
  • 1/4 – 1/3 cup extra-virgin olive oil
  • Sea salt and black pepper, to taste

For the soup:

  • 2 TBSP extra-virgin olive oil or coconut oil
  • 1 medium yellow onion, chopped
  • 2 medium celery stalks, chopped
  • 2 medium zucchinis, chopped
  • 1 medium fennel bulb, trimmed, cored, and thinly sliced
  • 3 garlic cloves, finely chopped

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