Pesto Soup With Zucchini And Potato (gluten Free)

Give soups or stews an extra flavour boost with a dollop of pesto.

The ingredient of Pesto Soup With Zucchini And Potato Gluten Free

• 1 tablespoon olive oil
• 1 leek white part only chopped
• 1 pontiac potato or desiree potato peeled chopped
• 1 25l 5 cups massel vegetable liquid 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 or vegetarian hard cheese to serve

The Instruction of pesto soup with zucchini and potato gluten free

• 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

Nutritions of Pesto Soup With Zucchini And Potato Gluten Free

calories: 206 974 calories
calories: 14 grams fat
calories: 2 grams saturated fat
calories: 12 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 1446 45 milligrams sodium
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calories: nutritioninformation

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