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Pistou and pea soup

A comforting broth for the beginning of autumn!

Vegetarian Soup Public
Course: Main course
Preparation time: 4 minutes
Cooking time: 15 minutes
Energy: 321 kcal / serving

Instructions

  • 1.   Wash and peel the carrots. Cut them into 4 lengthwise, then finely slice them.
  • 2.   Heat a pot of boiling water with 220ml of water per person. Add the bouillon cube and mix. Once the bouillon is dissolved, add the pesto and a good drizzle of olive oil. Mix again.
  • 3.   Add the carrots to the pot and let it simmer for 3 to 4 minutes.
  • 4.   Then add the pasta and let it cook for 8 to 9 minutes.
  • 5.   Meanwhile, make the croutons. Cut the bread slices into pieces. Sauté them in a pan with a drizzle of olive oil and grated garlic, for 3 to 4 minutes over high heat, stirring. Set aside.
  • 6.   Add the frozen peas to the pot and let it cook for an additional 1 to 2 minutes.
  • 7.   Serve the soup in a bowl or a deep plate. Season to taste and sprinkle with garlic croutons. It's ready!

Ingredients for servings

  • 300 g of green pea (frozen)
  • 2 carrots
  • 200 g of pasta
  • 1 vegetable bouillon cube
  • 4 teaspoon of pesto sauce
  • 4 slice of country bread
  • 2 garlic cloves

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    321 kcal
    16 %
  • Fat
    1,69 g
    2 %
  • of which saturated
    0,42 g
    2 %
  • Carbohydrates
    57,95 g
    22 %
  • of which sugar
    6,62 g
    7 %
  • Protein
    12,98 g
    26 %
  • Fibers
    8,57 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.