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 minLuncholive oil, onion, garlic, potato, cumin powder (djinten), coriander, vegetable stock, frozen pea, lemon, Red pepper, whipped cream,quick chunks with coriander and chili cream -
20 minLunchflour, sunflower oil, dried yeast, mature cheese, garlic,indian garlic cheese naan -
20 minLunchgreen bean, baby, butter lettuce, cherry / cherry tomato, black olive, egg, Red onion, olive oil, dijon mustard, lemon juice, capers,french salad with beans -
25 minLunchmeat tomato, spring / forest onion, White beans, fresh sage, dried sage, tuna natural, egg, anchovy fillet, tomato ketchup, olive oil, White wine vinegar, lemon juice,meal salad with white beans, tuna and tomato
Nutrition
415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g
Loved it