Potato, Pasta and Pesto Soup
by Tarla Dalal
05 Jun 2009
This recipe has been viewed 22020 times
Fresh pesto, dominated by the flavour of basil, gives a refreshing touch to this dish.
Potato, Pasta and Pesto Soup recipe - How to make Potato, Pasta and Pesto Soup
Preparation Time: Cooking Time: Total Time:
Serves 6.
2 tbsp butter or olive oil
3/4 cup peeled and chopped potatoes
1/2 cup peeled and finely chopped carrots
1 cup finely chopped onions
2 cups milk
2 tbsp macaroni or shell pasta
salt and black pepper (kalimirch) powder to taste
1 tbsp finely chopped parsley
To be ground into a pesto
12 to 14 fresh basil leaves
2 to 3 walnuts (akhrot), halved
1 large sized clove of garlic (lehsun)
1 tbsp olive oil or oil
For the garnish
4 tbsp grated processed cheese
Method
- Main Procedure
- Heat the butter or olive oil in a pan, add the potatoes, carrots and onions and sauté for about 3 to 4 minutes.
- Add the milk, macaroni, 3 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
- Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
- Serve hot topped with cheese.
Nutrient values per
| Energy | 174 cal |
| Protein | 3.8 g |
| Carbohydrates | 12.3 g |
| Fiber | 0.8 g |
| Fat | 10.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 362 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 8.3 mg |
| Folic Acid | 12.1 mcg |
| Calcium | 158.7 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 51.3 mg |
| Potassium | 159.3 mg |
| Zinc | 0.3 mg |
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