🍽️ Provencal-style tomato soup with leek onion pesto

Name: Provencal-style tomato soup with leek onion pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g firm-boiling potatoes; 150 g carrots; 1 onion; 1 small zucchini; 2 stalks celery; 1 yellow bell pepper; 2 tbsp olive oil; 1 clove garlic; 1 tbsp tomato paste; 500 g peeled tomatoes (can); 200 ml broth; salt; pepper (from the mill); 1 tsp dried oregano; 6 spring onions; 1 clove garlic; 1 tbsp roasted pine nuts; 30 g freshly grated parmesan; 6 tbsp olive oil; 1 dash lemon juice

339 kcal · 30 min · 4 servings

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Ingredients

150 g firm-boiling potatoes
150 g carrots
1 onion
1 small zucchini
2 stalks celery
1 yellow bell pepper
2 tbsp olive oil
1 clove garlic
1 tbsp tomato paste
500 g peeled tomatoes (can)
200 ml broth
salt
pepper (from the mill)
1 tsp dried oregano
6 spring onions
1 clove garlic
1 tbsp roasted pine nuts
30 g freshly grated parmesan
6 tbsp olive oil
1 dash lemon juice

Instructions

1. Peel the potatoes, carrots, and onion.
2. Cut the peeled vegetables into small cubes.
3. Wash the bell pepper.
4. Halve the bell pepper and remove the seeds and white inner membranes.
5. Cut the bell pepper into small cubes as well.
6. Wash the zucchini and celery.
7. Clean the zucchini and celery.
8. Chop the zucchini and celery finely.
9. Heat the oil in a pot.
10. Sauté the prepared vegetables briefly in the hot oil.
11. Remove the vegetables from the pot.
12. Set the vegetables aside.
13. Peel the garlic.
14. Add the garlic to the pot.
15. Sauté the garlic until translucent.
16. Stir in the tomato paste.
17. Pour the tomatoes into the pot.
18. Add the broth.
19. Season the soup with salt.
20. Season the soup with pepper.
21. Season the soup with oregano.
22. Simmer the soup over medium heat for 15 to 20 minutes.
23. Wash the spring onions.
24. Clean the spring onions.
25. Shake the spring onions dry.
26. Finely chop the spring onions.
27. Peel the garlic for the pesto.
28. Finely chop the garlic.
29. Place the spring onions, chopped garlic, pine nuts, and oil into a blender.
30. Blend the mixture until smooth.
31. Stir the Parmesan into the pesto.
32. Season the pesto with salt.
33. Season the pesto with pepper.
34. Add a splash of lemon juice to the pesto.
35. Blend the soup until smooth.
36. Taste the soup again and adjust seasoning if needed.
37. Return the previously set-aside vegetable cubes to the soup.
38. Let the soup warm up briefly.
39. Divide the soup among soup plates.
40. Add a dollop of pesto to each plate.
41. Serve the soup garnished.

Nutrition per serving

kcal: 339
Protein: 8 g · Fett/Fat: 25 g · Carbs: 20 g