gluten free | vegetarian | soy free | nut free | egg free

30 minutes or less | batch prep

What You’ll Need:

2 Tbsp olive oil

1 purple onion, minced

2 cloves garlic, minced

2 medium red potatoes, cubed

1 carrot, chopped

4 c veggie broth

2 c filtered water

1/2 pound baby spinach

2 small or 1 large summer squash, sliced

½ c frozen peas

.5oz fresh basil, chopped

4 corn tortillas

4 ounces parmesan or cheddar cheese, shredded

Heat oil in a large soup pot. Add onion & garlic, sauté until aromatic.

Add potatoes, carrot, stock, water & spinach. Bring a boil, reduce to a simmer. Cook for about 20 minutes, or until potatoes are tender.

Stir in zucchini, peas & basil. Turn off heat & cover.

Meanwhile, turn on oven broiler & prepare quesadillas;

Arrange tortillas on a cookie sheet. Top each with 1-2 Tbsp cheese. Pop onto the top oven rack for 3 minutes.

Remove from oven and fold tortillas in half.

Serve 1 quesadilla with each bowl of soup!

Serves 4.