Spring Vegetable Soup

Name: Spring Vegetable Soup
Yield: 10
Ingredients: 20.0ml Oil; 100.0g Leek, chopped; 200.0g Green beans, trimmed; 200.0g Zucchini, diced; 1.5l Water; 55.0g CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg; 0.0 Pesto; 100.0g Basil; 100.0g Macadamias; 25.0g Parmesan cheese, roughly grated; 100.0ml Olive oil

A perfect soup for all seasons topped with a fresh herb pesto.

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Method

Oil 20.0 ml
Leek, chopped 100.0 g
Green beans, trimmed 200.0 g
Zucchini, diced 200.0 g
Water 1.5 l
CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg 55.0 g
CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg
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Pesto
Basil 100.0 g
Macadamias 100.0 g
Parmesan cheese, roughly grated 25.0 g
Olive oil 100.0 ml

Aged Care

Soups

Australian

Main Meals

Starters

Other European

Vegetables

A perfect soup for all seasons topped with a fresh herb pesto.

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Preparation

Method
- Heat oil in a deep frypan and gently sauté vegetables for 5 minutes or until just softened.
- Add water and Knorr Professional Vegetable Soup Mix and bring to the boil, stirring continuously. Simmer for 10 minutes.
- In a food processor blitz basil, macadamias 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
- Crusty bread with butter.
Tip
- Make sure you use vegetables that are in season to keep your costs down and ensure only the freshest and most flavoursome ingredients are used.