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 minLunchbread, mustard, mashed potatoes, forest outing, Cheddar, butter,sandwich with mustard and mashed potatoes -
15 minLunchlamb steaks à la minute, fresh fresh mint, soft goat cheese, lime juice, flatbread, avocado, olive oil,naan bread with grilled lamb, avocado and mint -
40 minLunchtuna, Greek yoghurt, Red onion, oregano, capers,tuna salad with capers -
20 minLunchonion, garlic, Mussels, olive oil, giant beans, arugula, fresh pasta sauce Tonino, lemon,white bean salad with mussels and tuna sauce
Nutrition
415Calories
Sodium0% DV0g
Fat35% DV23g
Protein22% DV11g
Carbs13% DV40g
Fiber0% DV0g
Loved it