Pesto Soup With Zucchini And Potato Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant.
• STEP 2.Add diced zucchini and potato to the pot, and cook for a few minutes until slightly softened.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and let simmer until the vegetables are tender.
• STEP 4.Using an immersion blender, puree the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.
• STEP 5.Stir in the pesto sauce and season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
• STEP 6.Serve the pesto soup hot, garnished with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, if desired.

Cooking Tips

• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup.
• If you prefer a chunkier soup, you can reserve some of the cooked vegetables before pureeing and add them back into the soup after blending.
• Feel free to customize the pesto sauce by adding different herbs or nuts, such as basil, parsley, pine nuts, or almonds.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• This pesto soup is best served hot, straight from the stove.
• Garnish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese for added flavor.
• Pair the soup with a crusty bread or a side salad for a complete meal.
• Leftovers can be enjoyed for lunch the next day or frozen for future meals.