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Stephanie S
Carrot-fennel soup with tortellini
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Ingredients
Directions
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Mix 3 tablespoons of olive oil with the pesto and set aside.
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Heat the rest of the olive oil in a soup pan and stir fry the fennel, celery, carrot, spring onions and Italian herbs 3-4 minutes.
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Pour in the stock and cook gently with the lid on the pan for about 10 minutes.
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Add the tortellini and cook gently for 7-8 minutes.
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Serve the soup sprinkled with parsley and sprinkled with pesto oil.
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15 minLunchQuinoa, cooked red beets, lemon, mustard, olive oil, forest outing, parsley, bag of lamb's lettuce, yellow bell pepper, radishes, soft goat cheese,quinoa salad with beetroot
Nutrition
415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g
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