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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, classic vegetable soup with pesto cheese baguette. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Classic Vegetable Soup With Pesto Cheese Baguette is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Classic Vegetable Soup With Pesto Cheese Baguette is something that I have loved my entire life.

To begin with this recipe, we must 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 it.

The ingredients needed to make Classic Vegetable Soup With Pesto Cheese Baguette:
  1. Prepare 3 Tbsp Olive oil
  2. Prepare 1 Onion medium chop
  3. Take 1-2 Carrots peeled, diced
  4. Make ready 2-3 Tomatoes chop
  5. Get 1-2 Potatoes diced
  6. Take 2-3 Garlic cloves minced
  7. Take 1/2 inch Ginger piece minced
  8. Get 1 Beetroot diced
  9. Get 1 Cucumber diced
  10. Take 1 Cabbage small sliced
  11. Take 1/4 cup Spinach chop
  12. Make ready 1/4 cup Corn
  13. Prepare 1 cup Vegetable broth
  14. Make ready 1/2 cup Tomato paste
  15. Get 1 Tsp Black pepper powder
  16. Get 1 / Tsp Salt
  17. Get 1/2 Tsp Fennel seeds
  18. Prepare 1/4 Tsp Jaggery crushed
  19. Get 2 Bay leaves
  20. Make ready Sprigs Mint, Curry pata, Basil tied together
  21. Make ready 1-2 Spring onion
  22. Take 1-2 Lemon
Steps 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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