Courgette & Parsnip Soup with Pine Nuts & Pesto
with toasted wholegrain ciabatta- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Cashewnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
This recipe conjures 270 grams of vegetables per serving on your plate.
Ingredients
½ piece
Parsnip
½ piece
Onion
½ piece
Courgette
10 g
Pine nuts
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Noten, Ei, Gluten, Melk (inclusief lactose), Mosterd)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
50 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
15 g
Green pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
Not included in your delivery
⅓ tablespoon
[Plant-based] butter
200 milliliters
Water
⅓ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel the parsnip and cut into 1 - 2 cm thick slices.
- Melt a small knob of butter in a soup pot over medium-high heat and fry the parsnip for 3 - 5 minutes.
- In the meantime, finely chop the onion and slice the courgette.
- Add the onion and courgette to the soup pot and fry for 2 - 4 minutes.
Did you know... every Green Chef recipe contains at least 250g of vegetables, which means you'll get the recommended daily amount of veggies from just this meal!
- Add the water and stock cube to the soup pot (see pantry for amounts). Bring to a boil and cook for 4 - 6 minutes.
- In the meantime, heat a frying pan without any oil over high heat. Toast the pine nuts and pumpkin seeds for 1 - 2 minutes, or until golden brown, then remove from the pan and set aside.
- Cut the bread into thin slices.
- Heat the same frying pan without any oil over medium-high heat. Toast the bread for 4 - 6 minutes, flipping it over halfway through.
- Blend the soup with an immmersion blender.
- Finely grate the Parmigiano Reggiano and add it to the soup. Season with salt and pepper to taste.
- Cut the fresh basil into strips.
- Serve the soup in bowls or deep plates, then swirl the yogurt and pesto through it.
- Garnish the soup with the pine nuts, pumpkin seeds and fresh basil.
- Serve the bread to the side.
