Seasonal Spring Vegetable Soup
A perfect soup for all seasons topped with a fresh herb pesto.
Ingredients per serve
Seasonal Spring Vegetable Soup
−
+
€0.0
Method
Oil
/ml
20.0 ml
0%
Leek, chopped
/g
100.0 g
0%
Green beans, trimmed
/g
200.0 g
0%
Zucchini, diced
/g
200.0 g
0%
Water
/l
1.5 l
0%
CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix 2kg
/g
55.0 g
0%
Quick and Easy To Use
Bain Marie Stable
Pesto
/
0.0
0%
Basil
/g
100.0 g
0%
Macadamias
/g
100.0 g
0%
Parmesan cheese, roughly grated
/g
25.0 g
0%
Olive oil
/ml
100.0 ml
0%
/
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
-
Pesto
-
Basil 100.0 g
-
Macadamias 100.0 g
-
Parmesan cheese, roughly grated 25.0 g
-
Olive oil 100.0 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.
