Radish soup with wild garlic pesto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the radishes and, except for one for garnishing, cut them into large pieces. Peel, wash and cut the potatoes into small pieces. Peel and chop the onion. Heat 1 tablespoon of oil in a pot, fry onion until translucent, add radishes and potatoes. Deglaze with broth and simmer covered for about 20 minutes

2. 2

   Wash the wild garlic, dab dry well, clean and chop coarsely. Puree with almonds and olive oil. Season with salt. Rinse lentils briefly under cold water and cook in boiling water for about 10 minutes until firm to the bite

3. 3

   Wash the chives, shake dry and cut into small rolls. Cut the tofu into 16 pieces and put 4 pieces each on a wooden skewer. Heat 1 tablespoon of oil in a frying pan and fry the tofu skewers in it for about 8 minutes, turning them until golden brown. Remove the skewers and roll them in chives immediately

4. 4

   Finely puree the soup with a hand blender. Add the yoghurt, warm up again (do not boil any more) and season to taste with salt. Cut the remaining radish into thin slices. Fill the soup into small bowls, spread lentils on top and garnish with radish slices. Sprinkle the soup with pepper berries, spread some pesto on top and add the remaining pesto

5. 5

   waiting time at least 6 hours

Nutrition Facts

KCAL
480 kcal

CARBS
26 g

FATS
31 g

PROTEINS
21 g