Roast Carrot Pesto Soup


The ingredient of Roast Carrot Pesto Soup

  • 1kg carrots peeled and chopped
  • 1kg butternut pumpkin peeled deseeded and chopped
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 teaspoons ground cumin
  • 2 cups 500ml massel vegetable liquid stock
  • 3 cups 750ml water
  • sour cream to serve
  • pesto to serve
  • crusty bread to serve

The Instruction of roast carrot pesto soup

  • preheat oven to 200u00b0c toss 1kg carrots peeled and chopped and 1kg butternut pumpkin peeled deseeded and chopped in 2 tablespoons olive oil in a roasting pan season with salt and pepper roast 45 minutes or until golden
  • heat 1 tablespoon olive oil in a large saucepan over a medium heat add 1 onion chopped and 2 garlic cloves crushed cook 5 minutes or until soft stir in 2 teaspoons ground cumin add 2 cups 500ml vegetable stock and 3 cups 750ml water cover and bring to the boil add vegies
  • remove from heat and set aside 10 minutes blend until smooth return to the pan and stir until heated through season with salt and pepper ladle into serving bowls serve with a dollop of sour cream and pesto and crusty bread

Nutritions of Roast Carrot Pesto Soup

calories: 326 474 calories
calories: 15 grams fat
calories: 2 grams saturated fat
calories: 32 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 584 27 milligrams sodium
calories: http schema org
calories: nutritioninformation

Comments

Post a Comment

Popular posts from this blog

Meat Loaf (faschierter Braten)

Image
Meat loaf (faschierter braten) The ingredient of Meat Loaf Faschierter Braten olive oil to grease 1 tablespoon olive oil 2 brown onions halved finely chopped 2 garlic cloves overwhelmed 2 teaspoons finely grated lemon rind 250ml 1 cup massel beef stock 140g 3 4 cup instant polenta cornmeal 1kg red meat mince 2 eggs lightly whisked 1 tablespoon worcestershire sauce 1 tablespoon dijon mustard 1 teaspoon dill seeds salt freshly ground black pepper 4 rashers middle bacon 40g 1 four cup pistachio kernels four lebanese cucumbers coarsely grated 2 teaspoons salt three teaspoons coarsely chopped fresh dill 2 tablespoons balsamic vinegar freshly floor black pepper The Instruction of meat loaf faschierter braten ufeffto make cucumber salad integrate cucumber and salt in a pitcher bowl set apart for 1 hour to soften place in a sieve and drain transfer cucumber to a bowl add dill and vinegar and stir to mix taste and season with pepper meanwhile preheat oven to 220u00b
Read more

Slow Cooker Congee Behind Fried Crispy Beef Tripe

Image
Slow Cooker Congee next Fried Crispy Beef Tripe afterward Honeycomb, Garlic, Shallots, Ginger, Peppercorns, Bay Leaves, Salt, Medium Grain Rice, Flour, Cooking Oil, Fried Shallots, Fried Garlic, Cilantro The ingredient of Slow Cooker Congee Behind Fried Crispy Beef Tripe 1 kilogram honeycomb beef tripe or blanket or a interest 6 cloves garlic 2 shallots 2 inches ginger knob 10 peppercorns 2 bay leaves salt 1 cup medium grain rice we used japanese rice 1 cup flour you may infatuation more cooking oil for deep frying fried shallots to garnish optional fried garlic to garnish optional cilantro to garnish optional Nutritions of Slow Cooker Congee Behind Fried Crispy Beef Tripe @type: nutritioninformation @type: 390 calories @type: 75 grams @type: 6 grams @type: 2 grams @type: 9 grams @type: 210 milligrams
Read more

Pork Chops Osso Bucco

Image
Pork Chops Osso Bucco past Boneless Pork Chops, , Onions, Carrots, Celery Ribs, , Beef Broth, Grated Lemon Peel, Finely Chopped roomy Parsley, Garlic Cloves The ingredient of Pork Chops Osso Bucco 4 boneless pork chops 1 1 2 inches thick about 2 lbs 2 tbsp bertolliu00ae classicou2122 olive oil separated estranged 1 onions medium finely chopped 1 carrots medium finely chopped 1 celery ribs finely chopped 1 jar bertolliu00ae vineyard premium collections portobello mushroom in the manner of merlot sauce 1 cup beef broth 1 teaspoon grated lemon peel optional 1 teaspoon finely chopped lighthearted parsley 1 garlic cloves small fine chop The Instruction of pork chops osso bucco season chops if desired with salt and ground black pepper heat 1 tablespoon olive oil in 5 quart saucepot or dutch oven and brown chops in batches remove chops and set aside heat remaining 1 tablespoon olive oil in same saucepot over medium high heat and cook onion carrot and celery stirr
Read more