Pesto Potato Soup

11

PREP TIME

10 min

TOTAL TIME

40 min

Serves

4

Pesto Potato Soup

Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari

Add some colour and comfort to your dinner plan with this fresh spring-inspired soup, featuring the perfect blend of peas, pesto and garlic.


Basil Pesto

  • 1 bunch basil , stems removed (about 5 cups loosely packed)
  • 1/2 cup ground almonds
  • 1 large garlic clove
  • 1/2 tsp salt
  • 1/4 cup olive oil

Soup

  • 6 tsp olive oil , divided
  • 1 small onion , diced
  • 4 garlic cloves , minced
  • 3 large white potatoes , peeled and diced (about 5 cups)
  • 1 400-mL can coconut milk
  • 2 cups frozen green peas
  • 1/2 tsp salt
  • 1/2 cup plant-based cream , such as Earth's Own

Instructions

  1. Pesto: Combine basil, almonds, 1 garlic clove and 1/2 tsp salt in a blender. Pulse until finely chopped. With motor running, gradually add 1/4 cup oil, then cup water. Blend until smooth, 1 to 2 min. Transfer pesto to a bowl.
  2. Soup: Heat a pot over medium-high. Add 2 tsp oil, then onion. Cook, stirring often, until softened, about 3 min. Add 4 minced garlic cloves. Cook, stirring, for 1 to 2 min. Add potatoes and 3 cups water. Bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are fork-tender, 12 to 14 min.
  3. Stir coconut milk, peas and 1/2 tsp salt into soup. Cook until peas are thawed, about 3 min. Stir in 3/4 cup pesto, reserving the rest for garnish. Using an immersion blender (or standard blender), purée soup until smooth.
  4. Divide soup among bowls. Drizzle plant-based cream, and remaining pesto and 4 tsp oil overtop. Top with microgreens, peas and radishes, if desired.

Nutrition (per serving)

  • Calories
  • 670,
  • Protein
  • 12 g,
  • Carbohydrates
  • 49 g,
  • Fat
  • 51 g,
  • Fibre
  • 11 g,
  • Sodium
  • 1000 mg.
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