Sweet Potato Soup with Walnut Pesto
Sweet potatoes are not only delicious but also a great source of fiber, vitamins, and minerals.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Sweet Potato Soup with Walnut Pesto
Ingredients
Instructions
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Peel and chop the sweet potatoes, onion, and garlic cloves.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
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Add the sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
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While the soup is simmering, prepare the walnut pesto. In a food processor, combine walnuts, basil leaves, Parmesan cheese, olive oil, salt, and black pepper. Blend until smooth.
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Once the sweet potatoes are tender, remove the pot from heat and let it cool slightly. Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and reheat if necessary. Serve hot, topped with a dollop of walnut pesto.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
