An easy, filling soup combining basic ingredients
By MARLO KITSHOFF- CARSTENS
Photos ELMARIE KNAPTON
Serves 4
some oil
1 onion, chopped
2.5 ml (½ t) fresh garlic, chopped
2.5 ml (½ t) dried parsley
1 big potato, grated
12 baby marrows, grated
750 ml (3 c) chicken stock
salt and pepper to taste
TO SERVE
60 ml (4 T) olive oil
30 ml (2 T) coriander pesto
1 feta wheel, crumbed
some pecan nuts, chopped coarsely
1 Heat oil and sauté onion, garlic and parsley in oil till soft.
2 Add potato and fry it.
3 Add baby marrow and fry some more.
4 Add stock and allow it to cook on medium heat with the lid on for 25 minutes.
5 Mash soup till smooth with a stick blender or bit by bit in a food processor.
6 To serve Mix olive oil and pesto. Spoon on soup and sprinkle feta and nuts over pesto.
7 Serve warm with bread.
