Pesto soup with zucchini and potato (gluten-free)

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

Recipe «Pesto soup with zucchini and potato (gluten-free)» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 leek , chopped, 1 pontiac potato or desiree potato, peeled, chopped, 1.25L gluten-free vegetable stock, 2 zucchini, chopped , 100g baby green beans, trimmed,cut into 2cm lengths, 1 cup frozen peas, 1/3 cup gluten-free pesto , Shaved parmesan, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 leek , chopped 
• 1 pontiac potato or desiree potato, peeled, chopped 
• 1.25L gluten-free vegetable stock 
• 2 zucchini, chopped 
• 100g baby green beans, trimmed,cut into 2cm lengths 
• 1 cup frozen peas 
• 1/3 cup gluten-free pesto 
• Shaved parmesan, to serve 

Instructions

1. 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.
2. 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.
3. Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan.