An easy, filling soup combining basic ingredients
By MARLO KITSHOFF- CARSTENS
Photos ELMARIE KNAPTON
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
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.