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.
-
25 minLunchchicken breast, soy sauce, sambal Badjak, grated ginger, wok oil, mie, lime, pak choi, broccoli bunch, small mango,pokebow noodles with grilled chicken, bok choy and broccoli -
25 minLunchcarrots, bunch onions, pine nuts, old white bread, vortexed apricots, parsley, fresh mint, fresh dill, garlic, egg (M), paprika, cayenne pepper, salt, (freshly ground) pepper, Greek yoghurt, lemon juice, flour, sunflower oil,carrot croquettes with yogurt-garlic sauce -
15 minLunchflatbread, chicken fillet strips, curry powder, peanut oil, ready-to-eat mango, fresh coriander, baby spinach, Johma stuffed egg salad,indian sandwich fried chicken with egg salad -
25 minLunchbaby potatoes, green asparagus tips, samphire, lemon, fresh dill, dijon mustard, traditional olive oil, Dutch shrimps,salad of samphire, potatoes and shrimps
Nutrition
415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g
Loved it