Poured vegetables soup with pesto alla Genovese with Tofu and croutons

4

People

45

Minutes

Easy

Difficulty

Ingredients

190 g Saclà Vegan Classic Basil Pesto with Tofu

1 onion

1 celery stalk

2 carrots

4 courgettes

1 fennel

2 potatoes

8 leaves of savoy cabbage

Extra virgin olive oil to taste

Fresh basil to taste

Pistachio pieces to taste

4 slices of bread

Salt to taste

Method

1 Clean and wash all the vegetables.

2 Finely chop the onion, put it in a big pot, brown it on a low heat with a drizzle of extra virgin olive oil.

3 Grossly chop the other vegetables and put them in the pot.

4 Cover the vegetables with hot water. Add salt to taste.

5 Cover the pot wit a lid and cook for approx. 30 minutes on medium heat.

6 Meanwhile, cut the slices of bread into cubes and toast them for some minutes in a no-stick pan.

7 Blend the vegetables with a hand blender until you get a poured soup. Add 2 tbsp of Saclà Pesto alla Genovese with Tofu and gently stir.

8 Ladle the poured soup, top with the toasted croutons and 1 tbsp of Saclà Vegan Classic Basil Pesto with Tofu. Garnish with pistachio pieces, drizzle with extra virgin olive oil and top with some fresh basil leaves. Enjoy!

Method

1 Clean and wash all the vegetables.

2 Finely chop the onion, put it in a big pot, brown it on a low heat with a drizzle of extra virgin olive oil.

3 Grossly chop the other vegetables and put them in the pot.

4 Cover the vegetables with hot water. Add salt to taste.

5 Cover the pot wit a lid and cook for approx. 30 minutes on medium heat.

6 Meanwhile, cut the slices of bread into cubes and toast them for some minutes in a no-stick pan.

7 Blend the vegetables with a hand blender until you get a poured soup. Add 2 tbsp of Saclà Pesto alla Genovese with Tofu and gently stir.

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