Potato Soup with Parsley Pesto
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 436 kcal | (21 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 32.1 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the soup
- 750 grams baking potatoes
- 1 each onion and carrots
- 1 Tbsp vegetable oil
- 1 l Vegetable broth
- 150 grams green Beans
- Salt, peppers
- 4 Tbsps Whipped cream
- For the pesto
- 1 bunch flat-leaf parsley
- 2 garlic cloves
- 30 g each (approximately 1 ounce) pine nuts and Parmesan
- 80 milliliters olive oil
- freshly ground pepper
Preparation steps
For the soup: rinse, peel and chop potatoes and carrots. Peel and dice onion. Heat oil in a large pot. Saute onion until golden. Add potatoes and carrots, continue to saute briefly and pour in the broth. Cover and cook on low-medium heat for 25-30 minutes.
Rinse, trim and chop beans. Boil in salted water for 8-10 minutes.
For the pesto: rinse parsley and shake dry. Coarsley chop and reserve a bit for the garnish. Peel and coarsley chop garlic. Break Parmesan into pieces (if necessary). Place everything in a large mixing bowl with olive oil and pine nuts. Puree until smooth. Season with pepper.
Using an immersion blender, puree potatoes and carrots in the broth until only a few small chunks remain. Stir in cream and season with salt and pepper. Drain beans, add to soup and serve garnished with a dollop of pesto and reserved parsley.
