This Creamy Vegan Pesto Soup is perfect for cold rainy days when you need something healthy and nourishing, yet filling.
Pre-Heat oven to 350F. Place the zucchini and carrots on a baking sheet and drizzle some olive oil and season with salt and pepper. Roast for 30 minutes until golden brown. Set aside.
In a very large pot saute the leaks until wilted on medium high heat. Add in the sausage and cook until brown. Pour in the broth and mix in the cashew milk, cream cheese and pesto. Bring up to a simmer.
Add in the Raviolli and cook for 6 minutes and add in the roasted vegetables and the spinach. Cook until wilted.
Serve with some crusty grain free bread.