Fresh vegetable soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 medium-sized aubergine
- 2 red and yellow
- 7-10 Tbsp Peppers
- 2 medium-sized onions
- 6 TABLESPOONS Olive oil
- 200 g frozen peas
- 1 l Vegetable broth (instant)
- 2 Garlic cloves
- 50 g Pine nuts
- 50 g Parmesan cheese
- 1 collar parsley and
- 7-10 Tbsp Thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Clean, wash and cut the aubergine, peppers and onions into strips. Heat three tablespoons of oil in a saucepan and sauté the vegetables briefly. Pour in broth, bring to the boil and simmer for 15 minutes.
- 2
For the pesto, peel the garlic and press it through the garlic press or chop it very finely. Finely chop pine nuts and parmesan. Wash the herbs, dab dry and chop finely. Mix everything with the remaining oil and serve with the soup.
- 3
Season soup with salt and pepper.
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