Spicy green soup with pesto (vegan)
Soup is always good. As a healthy lunch with vegetables, as an evening snack or even as a light dinner or simple starter. The big advantage of soup is of course that you can always keep it for a few days. A bowl full of green vegetables, a soup with green pesto. That's fun. And another advantage: soup is ready quickly. So if you want to make a simple soup, this hip soup is one that is not difficult to remember. This vegan soup recipe was devised by Sanne van het platform Living the Green Life.Dinner & lunchSoup4 large bowls30 minutes preparation
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This is how you make it
- Chop the red onion. Wash the bell pepper, broccoli and celery and cut into pieces. Cut the head of the spicy green peppers.
- Heat the olive oil in a soup pot over medium heat and fry the onion.
- Add the bell pepper, broccoli, celery and peas. Bake for 2 minutes over medium heat.
- Add the water and the vegetable stock cube.
- Bring to the boil. Turn the heat down and let it simmer for 10 minutes.
- Meanwhile, fry the nuts & seeds mix until golden brown in a dry frying pan.
- Turn off the heat. Add the spicy green peppers. Grind the soup with a hand blender.
- Stir the pesto into the soup.
- Serve in bowls. Garnish the soup with the nuts & seeds and serve with baked naan bread or grissini.
Tip(s)
- Leave the green peppers out of the soup and you have a delicious meal for the whole family!
