Vegetable Soup with Sorrel Pesto
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
The prepared pesto can be stored in the refrigerator for up to 3 days.
Ingredients
- Potato - 1 piece
- Carrot - 1 piece
- Celery stalk - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Tomatoes - 2 pieces
- Zucchini - 1 piece
- Cabbage - ½ head
- Sorrel - 1 bunch
- Grated Parmesan cheese - 1.8 oz
- Pine nuts - 1.1 oz
- Lemon Juice - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 4 fl oz
Step by Step guide
Step 1
Chop all the vegetables for the soup. In a heavy-bottomed pot, sauté the onion and carrot, then add the tomatoes and celery, and cook for 5 minutes.
Step 2
Pour in 1.5-2 liters of water or vegetable broth. Add the potato and chopped cabbage. Cook until the potato is tender. Season with salt and pepper.
Step 3
For the pesto, blend the sorrel, Parmesan, pine nuts, lemon juice, and half a teaspoon of salt. While blending, gradually add the olive oil until a smooth mixture is formed. Before serving, stir the pesto and herbs into the soup to taste.
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