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Tomato-Vegetable Soup with Scallion Pesto

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Tomato-Vegetable Soup with Scallion Pesto
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
0
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Ingredients

for
4
For the soup
150 grams
150 grams
1
1
small Zucchini
2 sticks
1
2 tablespoons
1
1 tablespoon
500 grams
peeled Tomatoes (canned)
200 milliliters
freshly ground Pepper
1 teaspoon
dried Oregano
For the pesto
6
1
1 tablespoon
roasted Pine nuts
30 grams
freshly grated Parmesan
6 tablespoons
1 splash

Preparation steps

1.

For the soup: Peel the potato, carrot and onion and cut into small cubes. Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut into small cubes. Rinse and chop the zucchini and celery.

2.

In a saucepan heat the oil and sauté the vegetables briefly in it. Remove with a slotted spoon and set aside. Peel the garlic,  press through a garlic press and saute until translucent. Stir in the tomato paste, tomatoes, broth and oregano and season with salt and pepper. Simmer over medium heat, stirring occasionally for 15-20 minutes.

3.

For the pesto: Meanwhile, rinse the scallions, shake dry and chop finely. Peel and chop the garlic. Place the garlic and scallions in a blender with the pine nuts and oil and puree. Add the Parmesan and season with salt, pepper and a dash of lemon. Heat the soup, in a saucepan, taste for seasoning, add the diced vegetables and cook until heated through. Spoon into soup plates and serve with a dollop of pesto.