PEA, PESTO & POTATO SOUP WITH PARMESAN SCONES
A delicious soup with minimal prep time, which pairs beautifully with our savoury scone mix made up with parmesan cheese.A firm favourite in the house of happiness 🙂
Ingredients
- 1 kg Maris Piper potatoes
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 litres water
- 1 vegetable stock cube
- 700 g petit pois
- 1 jar basil pesto (green)
Instructions
- Clean the skins of the potatoes then cut into bitesize cubes.
- Put the potatoes into a large pan with the water, stock cube, salt and pepper. Bring to the boil.
- Simmer until the potatoes are just starting to soften, then add the peas. Simmer for a further three minutes.
- Remove roughly 1/3 of the peas and potatoes from the pan with a slotted spoon and transfer to a bowl.
- Add the pesto to the pan.
- With a stick blender, whizz the soup in the pan until smooth.
- Add the reserved peas and potatoes back to the pan.
- For the scones you will need one pack of our gluten-free savoury scone mix.
- Follow the instructions on the back of the pack to make up the scones, adding in 50g finely grated Parmesan cheese before baking.
Notes
I love this soup. It is ridiculously easy to make and tastes absolutely delicious.
You can peel the potatoes if you prefer, but I like the additional nutritional value they add. I think it’s a shame to confine all that healthy fibre to the peely bin!
Depending on which brand of pesto and vegetable stock you use, you may need to adjust the seasoning as some will contain more salt than others.
Both the soup and the scones are suitable for freezing.
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