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The Hearty Vermicelli Green Tea Pesto Soup

green tea pesto

I cant be anymore excited to share with y’all this super yummylicious recipe! Have you ever thought of using tea to make soup? Tea isn’t just good for drinking but can also be a versatile cooking ingredient.This fragrant, green tea flavored pesto soup takes advantage of quick-cooking ingredients. I simply love this luscious, nutritious, rich and flavorful pesto soup.

When it’s chilly outside, there’s nothing better than coming home to a warm hearty soup right in front of you. Trust me, you can never go wrong with this one!

 

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The Hearty Vermicelli Green Tea Pesto Soup
green tea pesto
Course Main Dish
Cuisine Western
Servings
people
Ingredients
Soup base
Ingredients
Course Main Dish
Cuisine Western
Servings
people
Ingredients
Soup base
Ingredients
green tea pesto
Instructions
  1. Cook vermicelli according to pack instructions. Drain and set aside.
  2. Coarsely chop basil, mint and cilantro. Heat a medium size saute pan with olive oil.
  3. Saute chopped basil, mint and cilantro and saute for 30 seconds. Add black pepper and sea salt to taste. Remove from pan. Then add the green tea into the mixture.
  4. Grind green tea leaves in a food processor. Add roasted peanuts, and sesame seeds and continue grinding. Add water into ground mixture. The soup base is now ready by adding hot water.
  5. Use water blanch all the vegetables separately.
  6. Put some olive oil, turn on medium heat and sauté dried tofu for about 5-7 minutes.
  7. Transfer vermicelli to a bowl. Add on the vegetables, dried tofu and dried radish. Pour in freshly brewed savoury soup base onto it.
  8. Serve warm and enjoy!
Recipe Notes

If you like this recipe, give our The Legendary Vegan Soy Milk Curry Vermicelli recipe a try.

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