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.
-
10 minLunchegg, whipped cream, cream cheese, butter, dill, chives, Dutch shrimp,creamy stir-fry omelet with Dutch shrimps -
30 minLunchpine nuts, minced beef, dried Italian herbs, old bread, Mozzarella, olive oil, sifted tomato, tomato Tapenade, olive tapenade, ciabatta bread, arugula,roll of ball -
20 minLunchshawarma meat, sunflower oil, spring / forest onion, Red pepper, egg, frozen puff pastry,puff pastry rolls filled with shoarma meat -
20 minLunchchicory, mixed leaf lettuce, watercress, red grapefruit, smoked salmon, capers, orange, grated horseradish, nut oil, olive oil,salmon salad with orange dressing
Nutrition
415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g
Loved it