All posts, Food and drink

Vegetable soup with coriander and preserved lemon pesto

Earlier today we looked in the fridge and decided to make a soup – and it turned out pretty well, too. In March we preserved some lemons and so glad we did as, in the right dish, they add a fabulous flavour.

Ingredients: onions, green peppers, tomatoes, mushrooms, handful of chopped coriander (parsley would do), loads of garlic, black pepper, salt, dry sherry.

Method: Fry the vegetables for 20 minutes, add a litre of water and the coriander and let it simmer for 45 minutes. Add a dash of dry sherry near the end.

Part 2

At the same time mash up (or whizz) some more coriander, garlic, rock salt, olive oil and preserved lemons (if you have some) to make the pesto. Aim for about 1/2 a cup.

Make some croutons (from stale bread) in the shape of an amphibious landing-craft, toss in the pesto, sprinkle with olive oil and put in medium oven for about 30 minutes until crispy.

Serve the soup, add the pesto croutons and grate a little hard cheese on top.


Preserved lemons

Related posts: 

Olives: preserving them

When in Spain, make pizza

© con jamón spain

Con jamon spain logo




About con jamón spain

All about Granada, Órgiva, La Alpujarras, Las Alpujarras, Andalucia, Spain – tapas, history, local guides and more.


3 thoughts on “Vegetable soup with coriander and preserved lemon pesto

  1. I… think I’ve been eating the wrong shape croutons all my life!

    Posted by ladyofthecakes | July 11, 2014, 9:29 pm
  2. Oh my, that sure does look good 🙂

    Posted by alisonsye | July 11, 2014, 9:28 pm
%d bloggers like this: