John Myers
Contents
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Ingredients
- 3 Zucchini round
- 3 Large potatoes
- 1 Onion
- 1 L Vegetable broth
- 1 tbsp Vegeta spice
- 2 tbsp Finely chopped parsley
- 1 tbsp Pesto green
- 200 ml Cream
- For the croutons:
- 2 slices Butter toast fresh from the baker
- 4 cloves Garlic
- 1 tsp 8 herbs frozen
- 1 tsp Finely chopped parsley
- Olive oil
Instructions
- Cut the onion into small pieces and sauté in a little cooking oil.
- Chop the potatoes and zucchini, add them to the onions and sauté them for a few minutes. Deglaze with the vegetable stock and simmer for about 20 minutes. Spice up.
- Now puree the soup, add the cream and pesto, season to taste, done.
- Heat the olive oil in a pan, cut the toast into small cubes. Press the garlic into the oil and add the parsley. Now add the toast cubes over a low heat and roast until the croutons are ready.
- Arrange and garnish with chilli flakes.
Nutrition
Serving: 100gCalories: 74kcalCarbohydrates: 2.1gProtein: 0.9gFat: 7g
