Winter vegetable soup with chive pesto

Winter vegetable soup with chive pesto

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Warm your belly with this hearty winter vegetable soup.

The ingredient of Winter vegetable soup with chive pesto

  1. 1 fennel bulb, sliced crossways
  2. 1 carrot, peeled, halved lengthways, sliced crossways
  3. 1 swede, peeled, halved lengthways, sliced crossways
  4. 1 parsnip, peeled, halved lengthways, sliced crossways
  5. 750ml (3 cups) Massel vegetable liquid stock
  6. 1 bunch chives, coarsely chopped
  7. 60ml (1/4 cup) olive oil
  8. 40g (1/4 cup) pre-grated parmesan or vegetarian hard cheese
  9. 30g (1/4 cup) almond meal
  10. 1 loaf pastadura bread, sliced crossways, to serve

The instruction how to make Winter vegetable soup with chive pesto

  1. Combine fennel, carrot, swede, parsnip and stock in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and cook for 20 minutes or until tender.
  2. Meanwhile, place the chives, olive oil, parmesan and almond meal in the bowl of a food processor and process until coarsely chopped.
  3. Ladle soup among serving bowls and top with a dollop of chive pesto. Serve with crusty bread.

Nutritions of Winter vegetable soup with chive pesto

calories: 272.46 calories
calories: 22 grams fat
calories: 4 grams saturated fat
calories: 12 grams carbohydrates
calories:
calories:
calories: 6.5 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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