Spring Vegetable soup with basil pestoVegetarian Recipes

May 30, 2016 15:13
Spring Vegetable soup with basil pesto

Spring Vegetable soup is so good on a chilly spring night and even good with a grilled sandwich for lunch. This soup is special enough for entertaining and easy enough to size down.

Ingredients

1 tbsp olive oil

2 leek, washed and chopped.

100g green been, cut into lengths.

1 large courgette, diced

1.2 l hot vegetable stock

3 vine ripe tomato

400g cannellini bean.

1 nest vernicelli

For the pesto :

1) 25g pack basil

2) 1 garlic clove, crushed.

3) 25g pistachio nuts

4) 25g vegetarian parmesan - style cheese

5) 2 tbsp olive oil.

Method to cook :

1) Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.

2) Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and 1/2 tsp salt in a food processor, then blitz until smooth.

3) Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the vegetables are just tender. The soup and pesto can now be chilled for up to a day.

4) if necessary, Reheat the soup, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of bread.  

- Mayuka

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