Beef, Potato & Basil Pesto Soup

Recipe by Sonya01
READY IN: 25mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    leek, pale section only, thinly sliced
  • 1
    small potato, peeled, and chopped (125g)
  • 1 12
    cups beef stock (375ml, made from stock cubes)
  • 1
    small zucchini, chopped (60g)
  • 50
    g green beans, topped, halved
  • 100
    g filet of beef, thinly sliced across the grain
  • 1
    tablespoon of bought basil pesto
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DIRECTIONS

  • Heat a small saucepan over medium heat.
  • Spray with oil.
  • Add leek and potato and cook, stirring for 2 minutes.
  • Add the stock and simmer, uncovered, for 10 minutes
  • Add the zucchini and beans and simmer for a further 3 minutes or until tender.
  • Taste and season with salt if needed.
  • Add the beef.
  • Remove from heat.
  • Set aside for 1-2 minutes.
  • Ladle the soup into a serving bowl.
  • Add the pesto.
  • Serve.
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