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