Vegetable soup with lemon parsley pesto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash parsley, dab dry and chop finely. Whisk eggs and milk. Stir in 1/4 of the parsley and season to taste with salt, pepper and nutmeg. Grease a flat, ovenproof dish. Pour in egg milk. Fill half of the fat pan with boiling water, add the egg mixture and let it stand in the preheated oven (electric cooker: 200°C/ gas: level 3) for 20-25 minutes.

2. 2

   In the meantime, clean and wash the cauliflower and cut it into florets. Clean, wash and cut the kohlrabis into pieces. Clean, wash and slice carrots. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan, fry the onions, add the vegetables and sauté. Deglaze with stock, bring to the boil and cook for 18-20 minutes. In the meantime, mix lemon zest, remaining parsley, almonds and olive oil. Dice the meatloaf. Heat the remaining oil and fry the Leberkäse for about 1 minute while turning. Take the egg stick out of the oven, cut it into rhombs with a sharp knife and remove from the mould. Add the egg stab and Leberkäse to the soup and season with salt and pepper.

3. 3

   Deglaze with stock, bring to the boil and cook for 18-20 minutes. In the meantime, mix lemon zest, remaining parsley, almonds and olive oil. Dice the meatloaf. Heat the remaining oil and fry the Leberkäse for about 1 minute while turning. Take the egg stick out of the oven, cut it into rhombs with a sharp knife and remove from the mould. Add the egg stab and Leberkäse to the soup and season with salt and pepper. Serve the soup with a spot of pesto. Add the remaining pesto extra

4. 4

   Terrine: Valkyrie

Nutrition Facts

KCAL
460 kcal

CARBS
14 g

FATS
36 g

PROTEINS
18 g