Name: Pesto soup with zucchini and potato (gluten-free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 leek (white part only), chopped; 1 pontiac potato or desiree potato, peeled, chopped; 1.25L (5 cups) vegetable liquid stock; 2 zucchini, chopped; 100g baby green beans, trimmed,cut into 2cm lengths; 120g pea; 80ml pesto; Shaved parmesan, (or vegetarian hard cheese) to serve

Pesto soup with zucchini and potato (gluten-free)

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Elevate soups and stews with a spoonful of pesto for irresistible flavor.

Ingredients:

1 leek (white part only), chopped
1 pontiac potato or desiree potato, peeled, chopped
1.25L (5 cups) vegetable liquid stock
2 zucchini, chopped
100g baby green beans, trimmed,cut into 2cm lengths
120g pea
80ml pesto
Shaved parmesan, (or vegetarian hard cheese) to serve

Instructions:

In a large, heavy-based saucepan over medium heat, warm the olive oil. Add the leek and cook for 2-3 minutes until softened but not browned.
Combine the potato and stock in a pot and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add the zucchini, beans, and peas. Cook for an additional 2 minutes, ensuring the potato is cooked and the zucchini, beans, and peas are tender.
Incorporate the fragrant pesto and season to taste. Serve the soup in bowls and garnish generously with shaved parmesan.

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