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Beef, Potato & Basil Pesto Soup

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“I love pesto & potatoes so I have to put this one in my recipes to try when I have time. Serves 1.”

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


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

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