I told you I’d find a way to use the pesto—or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I’ve made small changes during the half a dozen times I’ve made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.
INGREDIENTS:
4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional
DIRECTIONS:
In a large soup pot, whisk together the bouillon base with 6 cups of water. Add the celery and onions and bring to a boil. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it’s too watery, you’ll want to drain some of the liquid. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You’ll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!
- 4-5 C potatoes, peeled and diced
- 2 C celery, sliced
- 1 C onion, diced
- 4 tsp Better than Bouillon vegetable base
- 4 Tbs Earth Balance margarine
- 6 Tbs flour
- 2 C almond milk
- 2 Tbs basil pesto
- Salt and pepper, to taste
- Vegan cheddar shreds, optional
- In a large soup pot, whisk together the bouillon base with 6 cups of water.
- Add the celery and onions and bring to a boil.
- Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it's too watery, you'll want to drain some of the liquid.
- In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You'll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes.
- Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!
Great use of the pesto! This is being added to my soup recipe stash for the winter.
Love that potato soup is kind of a naturally vegan food-people eat so much vegan food without even calling it vegan………My hubby is a fan of ANYTHING potato based!!!!
That’s so true! If they only knew. . . 😉 And my husband loves anything potato too! In fact, the other day, he said, “I’m so glad potatoes are vegan. I’d never make it if they weren’t!”