This is a light and flavorful soup recipe for summer days. With lots of cubed veggies (especially zucchini), delicate turkey meat and a tablespoon of basil pesto added right in the serving plate. :)
Recipe adapted from here.
Last year: Baked tomato-stuffed peppers with thyme (vegan).
Two years ago: baby making and no cooking :).
Ingredients (serves 4):
- 2 zucchini
- 2 yellow onions
- 2 tablespoons olive oil
- 1 red bell pepper
- 2 small carrots
- 1 leek (green part only)
- 1 wedge of celery root
- 1 turkey breast (150 g)
- 1,3 liters vegetable or chicken stock
- salt and pepper to taste
- 4 teaspoons of basil pesto to serve
Get the veggies:
Chop up the onions and fry them in the olive oil. When golden, add the sliced leek:
Fry it for 5 minutes, stirring often. After that add the soup stock and the cubed meat:
Let it boil, covered, on low heat, until you chop up the bell pepper, celery, carrots and zucchinis:
Add the cubed vegetables as well and simmer the whole thing for 10 more minutes. Adjust the seasoning with salt and pepper and it's done.
Transfer to soup bowls, add a tablespoon of pesto to each serving and dig in! :)