Pesto Soup With Zucchini And Potato Recipe

This Pesto Soup with Zucchini and Potato is a comforting and flavorful dish that is perfect for any time of the year. The soup is made with a creamy base of zucchini and potato, which is then flavored with a homemade pesto sauce. The pesto adds a burst of freshness and herbaceousness to the soup, while the zucchini and potato provide a hearty and satisfying texture. This soup is easy to make and can be enjoyed as a light lunch or dinner option.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Pesto Soup With Zucchini And Potato
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Ingredients for Pesto Soup With Zucchini And Potato Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Zucchini, Diced
  • 1/2 Potatoes, Peeled And Diced
  • 1 cup Vegetable Broth
  • 0.06 cup Pesto Sauce
  • As required Salt And Pepper, To Taste
  • as per your need Optional Garnish: Olive Oil, Grated Parmesan Cheese

Directions: 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.
Nutrition
value
213
calories per serving
4 g Fat6 g Protein35 g Carbs13 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    6g
  • Carbs
    35g
  • Fiber
    13g

MacroNutrients

  • Carbs
    35g
  • Protein
    6g
  • Fiber
    13g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    < 1mg
  • Vitamin A
    2034mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    83mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    < 1mg
  • Phosphorus
    153mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp