step by step guide to make speedy Winter vegetable soup with chive pesto

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Winter vegetable soup with chive pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Winter vegetable soup with chive pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Winter vegetable soup with chive pesto is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 fennel bulb, sliced crossways
  • 1 carrot, peeled, halved lengthways, sliced crossways
  • 1 swede, peeled, halved lengthways, sliced crossways
  • 1 parsnip, peeled, halved lengthways, sliced crossways
  • 750ml (3 cups) Massel vegetable liquid stock
  • 1 bunch chives, coarsely chopped
  • 60ml (1/4 cup) olive oil
  • 40g (1/4 cup) pre-grated parmesan or vegetarian hard cheese
  • 30g (1/4 cup) almond meal
  • 1 loaf pastadura bread, sliced crossways, to serve

Method

  • Step 1
    Combine fennel, carrot, swede, parsnip and stock in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and cook for 20 minutes or until tender.
  • Step 2
    Meanwhile, place the chives, olive oil, parmesan and almond meal in the bowl of a food processor and process until coarsely chopped.
  • Step 3
    Ladle soup among serving bowls and top with a dollop of chive pesto. Serve with crusty bread.

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