Zucchini soup with pesto and garlic croutons

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 medium-sized onions, peeled and diced
• 2 cloves garlic, finely chopped
• 1 cup(s) vegetable broth
• 2 carrots, peeled and diced
• 1 piece(s) celeriac, cleaned and diced
• 2 potatoes, small, peeled and diced
• 1,400 g zucchini, cleaned and diced
• ½ stalk(s) leek, cleaned and finely sliced
• 3 tomatoes, diced
• 1 tsp, heaped vegetable broth (Vegeta), or salt
• 2 pinches of pepper
• 2 tbsp Pesto alla Genovese
• a few stalks of parsley, finely chopped
• 4 slices of toast or white bread without crust
• 2 tbsp garlic butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Sauté the onions and garlic in a large pot with heated olive oil for about 3 minutes until golden brown. Deglaze with vegetable stock and bring to a boil briefly. Then add the carrots, celery, and potatoes. After about 8 minutes, add the zucchini, tomatoes, and leeks. Cover and simmer for a total of 15 to 20 minutes. While the vegetables are cooking, cut slices of white bread or toast into 1-2 cm cubes and melt the garlic butter in a non-stick pan. Toast the bread cubes over medium heat, stirring constantly, until golden brown. When the vegetables are soft, puree the soup with a hand blender, season, and stir in the pesto. Serve sprinkled with some chopped parsley and the garlic croutons.