Classic Vegetable Soup With Pesto Cheese Baguette
Classic Vegetable Soup With Pesto Cheese Baguette

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, classic vegetable soup with pesto cheese baguette. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Classic Vegetable Soup With Pesto Cheese Baguette is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Classic Vegetable Soup With Pesto Cheese Baguette is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have classic vegetable soup with pesto cheese baguette using 22 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Classic Vegetable Soup With Pesto Cheese Baguette:
  1. Make ready 3 Tbsp Olive oil
  2. Get 1 Onion medium chop
  3. Prepare 1-2 Carrots peeled, diced
  4. Prepare 2-3 Tomatoes chop
  5. Prepare 1-2 Potatoes diced
  6. Get 2-3 Garlic cloves minced
  7. Get 1/2 inch Ginger piece minced
  8. Prepare 1 Beetroot diced
  9. Prepare 1 Cucumber diced
  10. Take 1 Cabbage small sliced
  11. Take 1/4 cup Spinach chop
  12. Take 1/4 cup Corn
  13. Prepare 1 cup Vegetable broth
  14. Prepare 1/2 cup Tomato paste
  15. Make ready 1 Tsp Black pepper powder
  16. Make ready 1 / Tsp Salt
  17. Make ready 1/2 Tsp Fennel seeds
  18. Take 1/4 Tsp Jaggery crushed
  19. Prepare 2 Bay leaves
  20. Get Sprigs Mint, Curry pata, Basil tied together
  21. Take 1-2 Spring onion
  22. Take 1-2 Lemon
Instructions to make Classic Vegetable Soup With Pesto Cheese Baguette:
  1. Chop onion finely.mince fresh ginger garlic.peeled and cut all vegetables accordingly.add olive oil in a deep pot. Saute chop onion, mince ginger garlic till translucent.
  2. Add chop carrots, beetroot, potato, cucumber, cabbage and fry till soft. Tie mint, currypata, basil sprigs together and add in pot alongwith bayleave,fennel seeds, broth, jaggery. Give a boil
  3. After one boil add spinach, corn, salt,pepper, tomato paste.cover the pot and simmer on low to medium heat till potatoes are soft.cook till your desired consistency.remove bay leaf and tied sprigs from soup.
  4. Adjust seasoning to taste.top with chop spring onion.before serving add lemon juicec.serve hot classic vegetable soup with Pesto Cheese Baguette.Enjoy winter with Cookpad.

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