PROVENCAL – STYLE SOUP WITH SPRING ONION PESTO – Easy soup recipes
Serves 4-6 calories 307-205 fat 22-14g
Preparation 20mins Cooking time 25mins
2 tbsp extra virgin olive oil
1 onion, chopped
1 medium potato, peeled and chopped
1 carrot, chopped
1 yellow pepper, deseeded and chopped
500mal (18 fl oz) garlic and herb stock, made from 11/2 stock cubes
2celery sticks, chopped
2 courgettes, chopped
400g can Chopped tomatoes
1 tbsp tomato puree
Sea salt and freshly ground black pepper
For the pesto
6 spring onions, roughly
Chopped, including green part
50g (2oz) Parmesan, grated
5 tbsp extra virgin olive oil
For the soup, heat the oil in a large heavy-based saucepan, then add the onion, potato, carrot and yellow pepper. Cook uncovered for 5 minutes over a medium heat, stirring occasionally until the vegetables just start to brown.
Add the stock, celery and courgettes and bring to the boil. Cover and simmer for 10minutes or until the vegetables are tender. Stir in the tomatoes, tomato puree and season generously. Simmer uncovered for 10minutes.
Meanwhile, make the pesto: place the spring onions, parmesan and oil in a food processor and whizz together to a fairly smooth paste. Ladle the soup into bowls and top with a spoonful the pesto.
Check this Soup Recipes: CREAM OF MUSHROOM SOUP WITH CRISPY ONIONS