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Ingredients
Cashew-Pesto
- 40 g Parmesan, in Stücken
- 60 g Cashewkerne
- 30 g Basilikumblätter, frisch
- 100 g natives Olivenöl
- 1 - 2 Prisen Salz
Wurzelgemüse-Suppe
- 60 g Schalotten, halbiert
- 30 g Olivenöl
- 150 g Möhren, in Würfeln (2 cm)
- 150 g Porree, nur weißer Teil, in Ringen (1 cm)
- 150 g Knollensellerie, in Würfeln (2 cm)
- 150 g Petersilienwurzel, in Würfeln (2 cm)
-
150
g Süßkartoffel, in Würfeln (2 cm)
or 150 g Kartoffeln, in Würfeln (2 cm) - 1000 g Wasser
-
2
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 2 Würfel Gemüsebrühe (für je 0,5 l) - ½ TL Salz
- ½ TL Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 2185 kJ / 522 kcal
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 42 g
- Saturated fat
- 8 g
- Fiber
- 6 g
- Sodium
- 631 mg
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