Stomach-Soothing

Vegetable Soup with Pesto

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Vegetable Soup with Pesto
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Healthy, because

Even smarter

Taraxin, a bitter substance from the dandelion, helps our body to regulate the water balance by having a diuretic effect. In addition, the substance has a positive effect on our stomach, intestines, liver and gall bladder and thus supports our digestion.

If the dandelion in the vegetable soup is too fancy for you, you can also use rocket instead. In addition, the salad is usually more easily available. If you serve the soup as an appetizer, then the recipe is sufficient for about 6 portions.

Ingredients

for
4
Ingredients
150 grams Dandelion greens
2 garlic
40 grams Pine nuts
100 milliliters olive oil
salt
freshly ground pepper
5 tablespoons freshly grated Parmesan
150 grams potatoes
150 grams Kohlrabi
150 grams carrots
150 grams Snow peas
800 milliliters Vegetable broth
4 centiliters dry sherry
How healthy are the main ingredients?
KohlrabipotatocarrotSnow peaParmesanPine nuts

Preparation steps

1.

Rinse, trim and spin dry dandelion. Puree half of the dandelion with pine nuts, peeled garlic cloves and 80 ml (approximately 2 3/4 ounces) olive oil. Season with salt, pepper and Parmesan cheese.

2.

Peel potatoes, kohlrabi and carrots and cut into small cubes. Rinse snow peas, cut off ends and cut in half diagonally. Coarsely chop remaining dandelion.

3.

Fry carrots, kohlrabi and potatoes in the remaining oil, then pour in vegetable broth, cover and cook about 10 minutes, then add snow peas and cook for another 2 minutes. Season with salt, pepper and sherry.

4.

Ladle soup into bowls, garnish with chopped dandelion and a spoonful of dandelion pesto before serving.