Vegetable Soup with Parsley Pesto
Vegetable Soup with Parsley Pesto
This vegetable soup combination creates a comforting dish that is both light and satisfying, perfect for embracing the changing seasons.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 4 cloves garlic, minced
- 1 knob ginger, peeled & grated
- 1 tsp turmeric
- 1 tsp curry powder
- Black pepper, ground
- 3 thyme sprigs, stems removed, chopped
- 3 sticks celery, sliced
- 1 large carrot, grated
- 2 zucchinis, chopped
- 1 red capsicum, seeded, chopped
- ½ red chilli, diced
- ¾ cup red lentils
- 2L water
- 2 tbsp organic concentrated chicken or vegetable stock
- 150g organic soba noodles
- Salt & pepper, to taste
- 1½ cups chopped parsley
- ½ cup cashews, toasted
- Juice ½ lemon
- 1 clove garlic
- Salt & pepper
Method
- Heat olive oil in a large soup pan to medium.
- Add onion, garlic and ginger and sauté until the onion is soft.
- Add spices and thyme and cook for a further 2 mins.
- Add vegetables, lentils, water and stock. Stir and bring to a simmer, then cook for 1½ hours
- Add in soba noodles and cook for a further 5 mins. Season with salt and pepper.
- While the soup is cooking, add all the pesto ingredients to a food processor. Blitz until it comes together and then set aside
- Serve the soup in warm bowls and top with pesto.
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