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

Hey everyone, 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. This time, I’m gonna make it a little bit unique. This will be really delicious.

Classic Vegetable Soup With Pesto Cheese Baguette is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Classic Vegetable Soup With Pesto Cheese Baguette is something which I have loved my whole life.

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

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