Ingredients: serves 4
1 x zucchini cut into paysanne
1 x carrot cut into paysanne
¼ leek cut into paysanne
1 x red onion cut brunoise
½ red pepper cut into paysanne
2 tomatoes finely diced
2 garlic crushed
Fresh rosemary to taste
Fresh thyme to taste
2 litres of chicken broth
1 tablespoon of ghee
1 tablespoon pine nuts – toasted
Parsley Pesto
1½ cups of flat leaf parsley
cup pine nuts
2 cloves of garlic
½ cup of olive oil
Juice of ½ lemon
Salt and pepper to taste
Method:
In a medium sized sauté pan, heat the ghee over a medium heat. Add the onions, leek, rosemary, thyme and garlic, and sauté for 2 minutes.
Add the rest of the vegetables and sauté until soft, approximately 5 minutes.
Add the broth and bring to a simmer, cook vegetables until tender.
To serve, portion into bowls drizzle with olive oil, top with a teaspoon of pesto and a sprinkle of toasted pine nuts.
Comments