Name: Garden vegetable soup with pesto
Cook time: 1 h 15 min
Yield: 4
Ingredients: PESTO; 100g fresh basil; 100g pine nuts; 150ml olive oil; 50g Parmesan, freshly grated; salt and freshly ground black pepper, to taste; SOUP; 50ml olive oil; 50g onion, chopped; 100g carrots, chopped; 150g potatoes, chopped; 100g celery, chopped; 1,5 litres vegetable stock; 200g baby marrows, chopped; 150g green beans, chopped; 200g spinach, shredded; 150g cauliflower, chopped; 100g fresh peas, shelled; salt and freshly ground black pepper, to taste; 120g linguine; 8 basil leaves, to garnis

Print Recipe

Garden vegetable soup with pesto

Serves: 4

Cooking Time: 1 hour 15 mins

Ingredients

PESTO
100g fresh basil
100g pine nuts
150ml olive oil
50g Parmesan, freshly grated
salt and freshly ground black pepper, to taste
SOUP
50ml olive oil
50g onion, chopped
100g carrots, chopped
150g potatoes, chopped
100g celery, chopped
1,5 litres vegetable stock
200g baby marrows, chopped
150g green beans, chopped
200g spinach, shredded
150g cauliflower, chopped
100g fresh peas, shelled
salt and freshly ground black pepper, to taste
120g linguine
8 basil leaves, to garnis

Instructions

For the pesto, blend all the ingredients in a food processor until smooth. Adjust the seasoning to taste and set aside.

For the soup, heat the oil in a large pot and sauté the onion until transparent, about 3 minutes. Add the carrots, potatoes and celery, pour in the stock and bring to a boil. Simmer for 5 minutes and add the remaining vegetables. Cover with the lid and cook for 1 hour over a low heat. Season to taste.

Just before serving, cook the linguine in plenty of salted boiling water until al dente and drain.

Serve the soup with a spoonful of the warm linguine and a dollop of the pesto, garnished with the basil.

Garden vegetable soup with pesto

Creamy condensed milk & mint lemonade

4-Ingredient Peppermint Crisp tart

Apricot and tomato oxtail stew

Airfryer spicy fried drumsticks