Vegetable broth with Art Pesto
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 250 g Carrots
- 175 g Courgette
- 1 Onion
- 1 TABLESPOON Butter or margarine
- 3/4 l Beef bouillon
- 7-10 Tbsp Salt
- 1 collar curly parsley
- 1-2 Garlic cloves
- 1 TABLESPOON Oil
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 7-10 Tbsp ground chili
Directions
- 1
Wash the carrots and zucchini. Peel onion and carrots. Cut everything into small cubes and fry in hot fat until translucent. Pour on bouillon, bring to the boil and cook for about 4 minutes. Season to taste with salt if necessary.
- 2
In the meantime wash and chop the parsley. Peel the garlic and press it through a garlic press. Heat the oil and fry the garlic until transparent. Mix the parsley, lemon peel and crushed chilli.
- 3
Pour vegetable soup into deep plates and serve with parsley mixture.
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