Ingredients
Method
-
Oil 20 ml
-
Leek, chopped 100 g
-
Green beans, trimmed 200 g
-
Zucchini, diced 200 g
-
Water 1.5 l
-
Pesto
-
Basil 100 g
-
Macadamias 100 g
-
Parmesan cheese, roughly grated 25 g
-
Olive oil 100 ml
Preparation
-
Method
- Heat oil in a deep frypan and gently saute vegetables for 5 minutes or until just softened.
- Add water and CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix and bring to the boil, stirring continuously. Simmer for 10 minutes.
- In a food processor blitz basil, macadamia and parmesan until roughly chopped. With the motor running slowly add olive oil and continue blitzing until fully combined.
- Serve spring vegetable soup topped with pesto.
-
Serving Suggestion
- Bread roll.
-
Tip
- Make sure you use vegetables that are in season to keep your costs down and ensure only the freshest and most flavourful ingredients are used.
