Pesto soup with zucchini and potato (gluten-free)
On March - 10 - 2012
Ingredients:
- 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.