Filter
Reset
Sort ByRelevance
Carla Woodard
Tomato broth with baguette and herb pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the garlic with the dill, leaf celery, feta and a little salt and pepper for the spice pesto. Add in a trickle of olive oil until the pesto has the right thickness.
-
Add 1.5 cups of water and the tomato cubes with juice to the meat broth. Put the soup balls and the pea pods through and cook gently for 3-4 minutes until the balls and snow peas are done.
-
Spoon a spoon of spice pesto in the tomato broth and sprinkle with the spring onions and some dill. Serve with the baguette and the rest of the spice pesto.
Blogs that might be interesting
-
15 minLunchfresh rindless mackerel fillet, ready-to-eat avocado, Tasty vine tomato, Ilchester Cheddar tophat 48, Spelt Bread, unsalted butter, cress, dijonnaise,sandwich mackerel avocado -
45 minLunchpuff pastry, Eggs, mashed potatoes, cooked red cabbage with pieces of apple, goat cheese with honey, roasted pine nuts, olive oil, thyme,red cabbage pie with goat cheese and pine nuts -
35 minLunchflour, egg, vanilla bean, baking powder, buttermilk, butter, butter, syrup, maple syrup, fruit of choice,buttermilk pancakes -
20 minLunchchickpea, tuna, leaf parsley, fresh coriander, spring / forest onion, cucumber, Red pepper, arugula, iceberg lettuce, olive oil, lemon juice, garlic, honey,chickpea salad with tuna
Nutrition
545Calories
Sodium0% DV0g
Fat43% DV28g
Protein44% DV22g
Carbs16% DV47g
Fiber0% DV0g
Loved it