Boil the tomatoes, carrot, celery, potato, and onion in a pan with salted water. When vegetables are tender, puree them with a hand blender. Add the oil, basil, and salt and pepper. Serve garnished with pesto and croutons. Side dish: mixed green salad with carrots and tomato; or boiled green leafy vegetables (200 g) with brown bread (40 g)
