Spinach Pesto

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Because vinegar is a main ingredient in mustard hitting the right amount of sourness is essential.

Luckily, it’s easy if you just start with a little bit of mustard, taste regularly and add more to taste. The 2 TBL sp mentioned in the ingredients are on the safe side.

In case your soup ends up too sour to your taste, boil it a little longer or add a pinch of salt.

Although this soup tastes best fresh, it can be prepared a day in advance if you’re short on time.

Necessities

besides regular cooking and frying pans, and cutting knives

Whisk

Ingredients

6 servings

2 TBL sp
3
2 TBL sp
40 g Mustard (Biermosterd De Hemel)
Spring onions
Flour
(Plant-based) butter 1.5 L
3 tea sp
3 tea sp
1/2 Bouillon (vegetable)
Paprika powder
Turmeric
Lemon

Prep

5 min

1. Cut spring onion into rings

Cook

25 min

Make bouillon

Melt butter

low heat

Add flour, paprika powder and turmeric

stir with a whisk at low heat ~3 min

Add bouillon bit by bit

stir with a whisk at low/medium heat ~5 min

Add mustard

stir with a whisk (so mustard mixes well with bouillon), bring to a boil and leave lid off ~10 min

Add lemon juice to taste and garnish with spring onion

Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!

As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.

Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.