Roasted Tomato & Wild Rice Soup with Pesto
30 min
Veggie
43766
For 2 Portions
200 g
cherry tomato
80 g
wild rice
30 g
pesto
10 g
oregano, fresh
1
carrot
1/2 stalk(s)
celery
1/2
yellow onion
900 ml
vegetable broth
2 tbsp
olive oil
2 clove(s)
garlic
salt
1. All set?
2. Preheat oven to 450°F (conventional, recommended) or 410°F (fan).
3. Wash oregano, shake dry, and pluck leaves.