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Melissa Carmela
Mushroom soup with rapeseed pesto
Mushroom soup with a pesto of turnip greens.
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Ingredients
Directions
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Cut the mushrooms into quarters and halve the large mushrooms from the melange.
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Cut the onions. Slice the garlic and peel and grate the ginger.
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Heat the oil in a soup pot and fry the onion for 3 minutes. Add the garlic, ginger and thyme and cook for 1 min.
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Add the mushrooms and mushrooms and fry them for 3 minutes.
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Meanwhile, put the bouillon tablet and the water in another pan and bring to the boil.
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Stir the flour well through the mushrooms and cook for 1 min.
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Pour half of the stock in the pan and stir well until the soup begins to bind. Pour in the rest of the stock.
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Bring the soup to the boil and simmer for 5 minutes.
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In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min.
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Grate the Parmesan cheese.
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Purée the turnip with the cheese, pine nuts and remaining oil to make a pesto. Season with pepper and salt.
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Spoon the soup into deep bowls and spoon a spoonful of pesto through the soup. Yummy! .
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Nutrition
435Calories
Sodium29% DV690mg
Fat60% DV39g
Protein24% DV12g
Carbs4% DV12g
Fiber12% DV3g
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