Vegetable Soup with Green Pesto

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Vegetable Soup with Green Pesto
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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the soup
2 small zucchini (cut into ½ cm cubes)
2 small potatoes (cut into ½ cm cubes)
1 shallot (peeled, finely diced)
2 small carrots (peeled and cut into ½ cm cubes)
4 tomatoes (finely diced)
10 Green beans (cut 1 cm long)
1 ½ liters Vegetable broth
60 grams Frozen pea
60 grams soup noodles
2 Tbsps Tomato paste
1 Tbsp sugar
salt
freshly ground peppers
For the pesto
2 Tbsps Pine nuts
2 garlic cloves (peeled)
50 grams Parmesan (cut into small pieces)
salt
freshly ground peppers
20 leaves fresh Basil (rinsed and dried)
8 Tbsps olive oil
How healthy are the main ingredients?
olive oilParmesanTomato pastePine nutssugarzucchini

Preparation steps

1.

For the pesto: combine all ingredients in a blender and puree, season to taste. For the soup: place zucchini, potatoes, shallots, carrots, tomatoes, green beans, peas, tomato paste, sugar, salt and pepper and vegetable stock into pressure cooker. Parboil, with a closed lid, at high temperature until valve rises. Reduce temperature and cook soup for 10 more minutes. Cook noodles in boiling salted water until al dente. Remove pressure cooker from heat and wait until valve has fallen down. Open the lid carefully and add noodles to soup, season with salt and pepper.

2.

Pour soup into bowls and top each bowl with 1 tablespoon of fresh pesto.Serve.