Green Bean And Carrot Soup (Vegan, Gluten-Free)

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 lb green beans, trimmed and cut in half
• 2 cups vegetable stock
• 1/2 cup almond milk
• 1/2 teaspoon salt
• 1/2 teaspoon dried herbs, of your choice
• 1 teaspoon chopped fresh parsley (optional) or 1 teaspoon dry parsley flakes (optional)

1. Heat oil in a medium pan and saute onion until translucent.
2. Add carrots and green beans and saute a little longer.
3. Add vegetable stock and cook until the vegetables are tender.
4. Puree the soup using a hand blender or blender.
5. Add almond milk, salt and herb and adjust the taste.
6. Transfer the soup to soup dishes and top with parsley flakes (optional).
7. Infuse love and serve.

olive oil, onion, carrots, green beans, vegetable stock, almond milk, salt, herbs, parsley

Taken from www.food.com/recipe/green-bean-and-carrot-soup-vegan-gluten-free-518401 (may not work)