Pesto Potato Soup
17
- Prep Time10 mins
- Total Time40 mins
- Makes4 servings
Recipe: Amy Symington; Produced by Sun Ngo; Photos: Erik Putz; Food styling: Ashley Denton; Prop styling: 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
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.
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.
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.
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 12g, Carbohydrates 49g, Fat 51g, Fibre 11g, Sodium 1000mg.
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