Veggie Cream Soup with Pesto and Dried Tomatoes
A cream soup loved by kids and adults alike.
Ingredients
- 200 g white onion
- 200 g carrots
- 160 g celery
- 60 g pepper
- 120 g canned tomatoes
- 60 g zucchini
- 160 ml milk
- 100 ml cream
- salt
- 30 g pesto
- 15 ml olive oil
- 80 g dried tomatoes
Instructions
- Wash the veggies well and chop them into small cubes and fry in a small amount of oil. Add the milk and enough water to cover them. Add salt and cook on a low heat.
- When the veggies are done, put everything into a blender and mix into a smooth creamy soup. Add the cream.
- Combine the pesto and the olive oil to make it more fluid and use it together with the dried tomatoes to decorate the soup.
Notes
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