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Carrot-fennel soup with tortellini
 
 
4 ServingsPTM25 min

Carrot-fennel soup with tortellini


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Directions

  1. Mix 3 tablespoons of olive oil with the pesto and set aside.
  2. 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.
  3. Pour in the stock and cook gently with the lid on the pan for about 10 minutes.
  4. Add the tortellini and cook gently for 7-8 minutes.
  5. Serve the soup sprinkled with parsley and sprinkled with pesto oil.

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Nutrition

415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g

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