Pesto soup with zucchini and potato (gluten-free)

Posted by adm On March - 10 - 2012

How to cook Pesto soup with zucchini and potato (gluten-free)


  • 1 tbs olive oil
  • 1 scallion (white part sole), sliced
  • 1 pontiac or desiree spud, raw, sliced
  • 1.25L (5 cups) gluten-free vegetable strain
  • 2 zucchini, sliced
  • 100g baby green beans, trimmed,delve 2cm lengths
  • 1 cup (120g) frozen peas
  • 1/3 cup (80ml) gluten-free pesto
  • Shaved parmesan, to answer

How to:

  • Heat the olive oil in a big, heavy-based saucepan over medium hotness, then add the leek and cook for 2-3 minutes until softened but not dark-skinned. Add the potato and stock and bring to the roil, then reduce heat to medium and simmer for 5 proceedings. Add the zucchini, beans and peas and cook for a promote 2 minutes until potato is cooked and zucchini, beans and peas are just tenderise. Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaven parmesan.

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