John Myers
Contents
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Ingredients
- 1 bunch Soup vegetables
- 250 g Asparagus green fresh
- 1 Red Onion
- 2 tbsp Rapeseed oil
- 2 medium sized Tomatoes
- 1 medium size Kohlrabi fresh
- 2 tbsp Rapeseed oil
- 2 liter Vegetable broth
- Salt and pepper
- 1 bunch Basil
- 2 Garlic cloves chopped
- 0,5 tsp Pepper
- 40 g Parmesan
- 80 ml Olive oil
- 3 tbsp Pine nuts
Instructions
- The soup vegetables: Peel the carrots and celery and cut into small pieces. Wash the leek and cut into fine rings. Chop the parsley coarsely. Cut the onion into coarse cubes. Cut the asparagus into pieces about 3-5 cm, omitting the lower ends. Peel the kohlrabi and cut into coarse pieces. Wash the tomatoes and quarter them.
- Heat the oil in a saucepan and sauté the vegetables (except the asparagus) in it for about 5 minutes. Add the stock and simmer for about 10 minutes. Add the pasta and after 5 minutes add the asparagus and simmer for another 5 minutes until the vegetables and pasta are cooked through. Season with salt and pepper.
- For the pesto: finely puree the basil, garlic, pine nuts, Parmesan, pepper and olive oil with a blender. Spread the vegetable soup on plates with a dash of pesto and sprinkle with parsley and serve.
Nutrition
Serving: 100gCalories: 66kcalCarbohydrates: 1.2gProtein: 1.5gFat: 6.2g
