Pesto Soup with Zucchini and Potato

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Pesto Soup with Zucchini and Potato

 

 

4 tsp olive oil

1 leek (white part only), chopped

1 pontiac -OR- desiree potato, peeled, chopped

5 cups vegetable stock

2 zucchinis, chopped

100 g (3 1/2 oz) baby green beans, trimmed, cut into 2 cm (3/4 " )

lengths

1 cup frozen peas

1/3 cup vegan pesto

vegan parmesan, to serve

 

 

1. Heat the olive oil in a large, heavy-based saucepan over medium

heat, then add the leek and cook for 2 to 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.

 

3. 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.

 

4. Stir in the pesto and season. Ladle the soup into bowls and serve

topped with vegan parmesan.

 

 

Serves 4.