Total Time
55mins
Prep 15 mins
Cook 40 mins

A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.

Ingredients Nutrition

Directions

  1. Soup:.
  2. Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
  3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
  4. Pesto:.
  5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

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