HERBY PESTO SOUP
Serves: 4 cups
 
INGREDIENTS
  • 4 cups water
  • 2-3 cloves of garlic
  • 1 2-inch nugget of ginger
  • ½ onion, chopped
  • 1 cup tightly packed coriander leaves
  • 1 cup tightly packed basil leaves
  • ½ cup tightly packed mint leaves
  • 1 green chilli
  • ½ cup toasted and chopped almonds
  • Juice and zest of ½ lime
  • 3-4 tablespoons extra virgin olive oil
  • 1-2 tablespoons honey
  • Salt and pepper, to taste
  • A few cubes of ice
  • To serve (optional): soba noodles, zucchini noodles, toasted sesame seeds, herbs, avocado cubes, roasted veggies, lemon wedges
INSTRUCTIONS
  1. In a saucepan, bring the water to a simmer. Make sure it’s not boiling but simmering.
  2. Meanwhile, combine the garlic, ginger, onion, coriander, basil, mint, green chilli, almonds, lime zest, lime juice, oil, and honey in a food processor. Blend with a few cubes of ice until it forms a smooth paste. The ice maintains the bright green color of the pesto and also helps to blend smoothly. Scrape down the sides and blend again if required - the pesto should be as smooth as possible. Season with salt and pepper and taste. It should have a strong and spicy flavour as it will later get diluted.
  3. Just when you want to serve, add the pesto to the simmering water. It should be hot but not boiling. Mix well, and taste again to make sure the flavours are fine. Add additional salt, pepper, lime juice if required.
  4. Ladle into bowls, and serve with a choice of toppings. I served mine with soba noodles, sesame seeds, and a few herbs.
Recipe by Sprig & Vine at http://sprigandvine.in/herby-pesto-soup/