Pesto soup with zucchini and potato (gluten-free)

Pesto soup with zucchini and potato (gluten-free)


Give soups or stews an extra flavour boost with a dollop of pesto.

The ingredient of Pesto soup with zucchini and potato (gluten-free)

  1. 1 tablespoon olive oil
  2. 1 leek (white part only), chopped
  3. 1 pontiac potato or desiree potato, peeled, chopped
  4. 1.25L (5 cups) Massel vegetable liquid stock
  5. 2 zucchini, chopped
  6. 100g baby green beans, trimmed,cut into 2cm lengths
  7. 1 cup (120g) frozen peas
  8. 1/3 cup (80ml) gluten-free pesto
  9. Shaved parmesan, (or vegetarian hard cheese) to serve

The instruction how to make Pesto soup with zucchini and potato (gluten-free)

  1. Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured.
  2. Add the potato and stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender.
  3. Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan.

Nutritions of Pesto soup with zucchini and potato (gluten-free)

calories: 206.974 calories
calories: 14 grams fat
calories: 2 grams saturated fat
calories: 12 grams carbohydrates
calories: 5 grams sugar
calories: 7 grams protein
calories: 1446.45 milligrams sodium
calories: NutritionInformation

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