Spring Green Soup with Walnut Pesto
Spring Green Soup with Walnut Pesto
After a hint of spring, now a distant memory as I write this and the rain is hammering down outside, i thought I’d make a healthy, light soup crammed with green veg.
I put in what you can see above but you can really add anything that you fancy. I started by finely slicing the leeks and chopping the spring onions and garlic and then sautéed them gently until soft. Then i added all the other vegetables and then topped up with about 1.2 litres of good vegetable stock and simmered until all the veg was cooked, the trick is not to overcook though otherwise you loose the vibrancy of colours and flavours.
To garnish the dish i whizzed up a walnut pesto.
This was simply a case of putting some basil leaves, garlic, olive oil, grated parmesan and walnuts into a food processor and blitzing to a paste.
To serve i sprinkled in some chopped parsley to the soup and added a good dollop of the pesto. The soup was fantastic and great with the home baked sour dough bread i’d made.
Foodies 100
Rowanwood Kitchen 