Brussel sprout chestnut pot with pesto

• 400g brussel sprouts
• 500 ml vegetable broth
• 100g perennial celery
• 100g carrots
• 2 onions
• 2 TL tomato paste
• 1 can pieced tomatoes 
• 200g cooked chestnuts
• Italian herbs

Salt and pepper
Ingredients for the pesto:

• 40 ml vegetable broth
• 1 EL olive oil
• Salt and pepper
• 1 bunch of parsley
• 1 clove of garlic
• 30g walnuts
• 1 TL balsamic vinegar 

How you make it:

1. Halve the brussel sprouts , cut thd carrots and the perennial celery in small pieces and chop the onionsSaute the veggies about 3 minutes in your pot 
2. Add tomato paste, pieced tomatoes, italian herbs and vegetable broth 
3. Spice with salt and pepper, bring everything to a boil and let it simmer for about 20 minutes 
4. Puree all the ingredients for the pesto and spice it up with salt and pepper
5. Add the chestnuts 5 minutes before everything is done 
6. Serve the pot together with a little bit from the pesto and enjoy!