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  1. 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.
  2. Serving Suggestion

    • Bread roll.
  3. 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.