Filter
Reset
Sort ByRelevance
Stephanie S
Carrot-fennel soup with tortellini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix 3 tablespoons of olive oil with the pesto and set aside.
-
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.
-
Pour in the stock and cook gently with the lid on the pan for about 10 minutes.
-
Add the tortellini and cook gently for 7-8 minutes.
-
Serve the soup sprinkled with parsley and sprinkled with pesto oil.
-
35 minLunchciabatta, herb butter, breakfast bacon, bunch onion, extra mature cheese,melted bread from mieke
-
35 minLunchminced beef, garlic, dried apricots, unsalted pistachios, ground cumin, olive oil, shawarma sandwiches, arugula lettuce melange, fresh fresh mint,meatballs with apricots and pistachios
-
40 minLunchpotatoes, olive oil, onion, egg, mild paprika, parsley, oregano, pomodori vine tomatoes, soft goat cheese,Spanish potatoe tortilla
-
22 minLunchchip off bread, chicken fillets, marinade Vietnamese Sweet and Sticky, peanut oil, mayonnaise, lamb's lettuce, carrot julienne, spicy sprouts,sweet and sticky chicken sandwich
Nutrition
415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g
Loved it