Zucchini Pesto Soup

Zucchini Pesto Soup


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.

C. Berry

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

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate