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