A creamy green vegetable soup flavoured with basil and rocket pesto and topped with pasta and toasted pepitas. Suitable for vegetarians.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
1 brushed potato, peeled, finely chopped
2 garlic cloves, crushed
3 zucchini, finely chopped
4 cups (1L) vegetable or chicken stock
100g farfalle pasta
2 cups (240g) frozen peas
½ cup (125ml) thickened cream
Green pesto
½ cup basil leaves
60g pkt Coles Australian Baby Rocket
2 garlic cloves
¼ cup (40g) pine nuts, toasted
1 tbs pepitas (pumpkin seeds), toasted
⅓ cup (25g) finely grated parmesan
⅓ cup (80ml) olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, potato and garlic and cook, stirring, for 5 mins or until onion softens. Add the zucchini and cook for 2 mins or until tender. Add the stock and increase heat to high. Bring to the boil. Reduce heat to medium and cook for 10 mins or until the potato and zucchini are tender.
Step 2
Meanwhile, to make the green pesto, place basil, rocket, garlic, pine nuts, pepitas and parmesan in a food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream until combined. Season.
Step 3
Cook the pasta in a small saucepan of boiling water for 10 mins or until al dente. Add ½ cup (60g) peas. Cook for 1 min. Drain well. Transfer to a bowl with 1 tbs of pesto and toss to combine.
Step 4
Add the remaining peas to the soup. Cook for 5 mins or until heated through. Stir in the cream. Remove from heat. Set aside to cool slightly. Use a stick blender to blend until smooth. Add half the remaining pesto. Stir to combine.
Step 5
Divide the soup among serving bowls. Drizzle with the remaining pesto. Top with the pasta mixture.
