Pesto soup with zucchini and potato (gluten-free)

Recipe: Pesto soup with zucchini and potato (gluten-free)

Ingredients

  • 1 tbs olive oil
  • 1 leek (white part only), chopped
  • 1 pontiac or desiree potato, peeled, chopped
  • 1.25L (5 cups) gluten-free vegetable stock
  • 2 zucchini, chopped
  • 100g baby green beans, trimmed,cut into 2cm lengths
  • 1 cup (120g) frozen peas
  • 1/3 cup (80ml) gluten-free pesto
  • Shaved parmesan, to serve

Instructions

  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. 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. Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)