Seasonal Spring Vegetable Soup
A perfect soup for all seasons topped with a fresh herb pesto.
Ingredients
Method
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Oil 20 ml
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Leek, chopped 100 g
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Green beans, trimmed 200 g
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Zucchini, diced 200 g
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Water 1.5 l
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Pesto
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Basil 100 g
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Macadamias 100 g
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Parmesan cheese, roughly grated 25 g
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Olive oil 100 ml
Preparation
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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.
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Serving Suggestion
- Bread roll.
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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.
