Rustic Vegetable Soup with a Parsley Pesto
Ingredients: serves 4
1 x zucchini cut into paysanne
¼ leek cut into paysanne
1 x red onion cut into a 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
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, approx. 5 minutes.
Add the broth and bring to a simmer
Health Benefits
Parsley is highly alkalising to all systems of the body and a powerful chelation agent drawing out herbicides and pesticides such as DDT from your cells.
Rosemary’s strong antibacterial properties help to deal with bacteria such as C.difficile and multi drug – resistant staphylococcus aureus.
Garlic is a power combo of antibacterial, antifungal, antiparasitic and antiviral properties all working together to boost the immune system
