Pesto Veggie Soup

recipe

• Step 1
  Wash and peel the carrots. Cut them into quarters lengthwise, then slice them finely.
• Step 2
  Heat a pan of water with 250 ml of water per person. Add the bouillon cube and mix. Once the broth is diluted, add the pesto and a good drizzle of olive oil. Mix again.
• Step 3
  Add the carrots to the pan and simmer for 3 to 4 minutes.
• Step 4
  Then add the pasta and cook for 8 to 9 minutes.
• Step 5
  Meanwhile, make the croutons. Cut the bread slices into pieces. Brown them in a pan with a drizzle of olive oil and grated garlic, for 3 to 4 minutes over high heat, stirring. Reserve.
• Step 6
  Add the frozen peas to the pan and cook for an additional 1 to 2 minutes.
• Step 7
  Serve the soup in a bowl or deep plate. Season to taste* and sprinkle with garlic croutons. It's ready ! *Check out our tips for this step