Zucchini Pesto Soup

    Zucchini Pesto Soup

    2saves
    1hour


    15 people made this

    A very hearty soup full of vegetables, great with fresh warm bread. Stock cubes vary in strength, so you may need to add less than listed.

    Ingredients
    Serves: 4 

    • 6 cups (1.5 litres) water
    • 6 vegetarian stock cubes
    • 2 medium potatoes, cubed
    • 2 carrots, diced
    • 1 medium onion, diced
    • 1 large zucchini, cubed
    • 2 tablespoons sundried tomato pesto

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Bring the water to a boil in a large pot. Dissolve stock cubes in the boiling water. Place potatoes, carrots, onion and zucchini into pot and cook 10 minutes.
    2. Reduce heat to low and stir the sundried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

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