Vegan Red Pesto, Coconut and Tortellini Soup by @le.renard.et.les.raisins

35 min

🧅

200 g

Onion

🧄

12 g

Garlic

🌶️

5 g

Chili Pepper

🍅

10

Sun-dried Tomato Petals

🌶️

5 g

Smoked Paprika

🍅

5 g

Tomato Paste

🥕

Mixed Vegetables

🌾

8 g

Flour

15 g

Vegetable Bouillon Powder

30 ml

Vegan Red Pesto

🫘

400 g

Chickpeas

🌾

250 g

Vegan Tortellini

🥥

200 ml

Coconut Milk

🌿

15 g

Parsley

🫒

15 ml

Olive Oil

🧂

3 g

Salt

⚫

1 g

Pepper

💧

700 ml

Water

Preparation Steps

  1. Step 1/14

    Peel and finely chop the onion and garlic.

    🧅onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Wash and dice the butternut squash, carrot, and broccoli into bite-size pieces.

    🎃butternut squash
    🥕carrot
    🥦broccoli
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Chop the chili pepper and sun-dried tomato.

    🌶️chili pepper
    🍅sun-dried tomato
    🔪chef's knife
    🪵cutting board

  4. Step 4/14

    Heat the olive oil in the Dutch oven over medium-high heat.

    🫒olive oil
    🍲Dutch oven

  5. Step 5/14

    Add the onion and salt, then cover and cook for 4 minutes.

    🧅onion
    🧂salt
    🍲Dutch oven
    🥄wooden spoon

  6. Step 6/14

    Stir in the garlic, chili pepper, smoked paprika, tomato paste, and sun-dried tomato.

    🧄garlic
    🌶️chili pepper
    🌶️smoked paprika
    🍅tomato paste
    🍅sun-dried tomato
    🍲Dutch oven
    🥄wooden spoon

  7. Step 7/14

    Cook the aromatics for 2 minutes, stirring occasionally.

    🍲Dutch oven
    🥄wooden spoon

  8. Step 8/14

    Add the butternut squash, carrot, broccoli, and wheat flour.

    🎃butternut squash
    🥕carrot
    🥦broccoli
    🌾wheat flour
    🍲Dutch oven
    🥄wooden spoon

  9. Step 9/14

    Stir for 2 minutes, adding a small splash of water if the vegetables stick.

    💧water
    🍲Dutch oven
    🥄wooden spoon

  10. Step 10/14

    Bring 700 ml of water to a boil in the electric kettle.

    💧water

  11. Step 11/14

    Add the boiling water, vegetable stock powder, 1 tablespoon vegan red pesto, and chickpeas to the Dutch oven.

    💧water
    🥕vegetable stock powder
    vegan red pesto
    🫘canned chickpeas
    🍲Dutch oven
    🥄wooden spoon
    🥄measuring spoon

  12. Step 12/14

    Bring the soup to a boil, then cover and simmer for 10 to 15 minutes.

    🍲Dutch oven

  13. Step 13/14

    Stir in the remaining vegan red pesto, coconut milk, black pepper, parsley, and vegan tortellini.

    vegan red pesto
    🥥coconut milk
    ⚫black pepper
    🌿fresh parsley
    🌾vegan tortellini
    🍲Dutch oven
    🥄wooden spoon
    🥄measuring spoon

  14. Step 14/14

    Turn off the heat and let the soup rest, covered, for 5 minutes before serving.

    🍲Dutch oven

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Pasta, Plant-based dairy, Oils, Seasonings, Liquids

Ingredients

Onion, Garlic, Chili pepper, Sun-dried tomato petals, Smoked paprika, Tomato paste, Mixed vegetables, Flour, Vegetable bouillon powder, Vegan red pesto, Chickpeas, Vegan tortellini, Coconut milk, Parsley, Olive oil, Salt, Pepper, Water

Allergens

Tree nuts, Gluten, Wheat, Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Meat-free

Calories

505 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 67g, Fat: 21g, Fiber: 12g, Sugars: 9g, Saturated fat: 11g

Nutritional Information

Minerals

Potassium: 790mg, Iron: 5.2mg, Calcium: 92mg, Magnesium: 78mg, Sodium: 780mg

Vitamins

Vitamin A: 720µg, Vitamin C: 68mg, Vitamin K: 91µg, Folate: 145µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Dutch oven, chef's knife, cutting board, wooden spoon, colander, measuring spoon

Appliances

Stove, Kettle

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Winter dinner, Weeknight meal, Lunch

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Chunky

Flavors

Savory, Smoky, Tomato-rich, Herbal, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze without tortellini for best texture,Add freshly cooked tortellini after reheating)