Slimmed soup with tomato and pesto

Name: Slimmed soup with tomato and pesto
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/4 collar Parsley; 1/4 collar Basil; 5 Almond kernels; 1/2 TABLESPOON Olive oil; 1 TABLESPOON + 250 ml vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 cherry tomatoes; 100 g yellow pepper; 100 g Courgette; 50 g small croissant noodles; 50 g frozen peas

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/4 collar Parsley
1/4 collar Basil
5 Almond kernels
1/2 TABLESPOON Olive oil
1 TABLESPOON + 250 ml vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 cherry tomatoes
100 g yellow pepper
100 g Courgette
50 g small croissant noodles
50 g frozen peas

Directions

1
For the pesto, wash the herbs and shake dry. Pluck the leaves from the stems and chop them finely. Set something aside for garnishing. Mash the rest of the herbs, almonds, olive oil and 1 tbsp. vegetable stock in a mortar. Season to taste with salt and pepper. Keep cool until used
2
Wash the tomatoes, grate them dry and cut them in half. Clean, wash and dice the peppers. Zucchini clean, wash, quarter and cut into pieces. Boil 300 ml water and broth. Cook pasta in it for about 8 minutes.
3
Add bell peppers, zucchini and peas 4-5 minutes before end of cooking time. Add tomatoes about 3 minutes before the end of cooking time. Season to taste with salt and pepper. Fill into a bowl, sprinkle with herbs and add pesto