Sweet Potato Soup with Walnut Pesto
Sweet Potato Soup with Walnut Pesto is a soup that serves 6. For $1.64 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 255 calories, 7g of protein, and 18g of fat per serving. It is perfect for Autumn. It is brought to you by She Wears Many Hats. 1580 people were impressed by this recipe. A mixture of water, sage leaves, swiss chard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. Similar recipes include Parsley, Lemon, And Walnut Pesto On Roasted Sweet Potatoes, Chicken Barley Soup with Walnut Pesto, and Walnut Sweet Potato Bake.
Servings: 6
Ingredients:
¾ cup Asiago cheese, grated/shredded
2 – 15.5 oz. cans cannellini, or great northern beans (not drained)
28 oz. (or thereabouts) chicken broth
2 cups fresh basil leaves, lightly packed
2 cloves of garlic, peeled
¼ teaspoon ground pepper
juice of 1 lemon
2 medium leeks (2 cups chopped)
2-3 tablespoons olive oil
12, or so fresh small-medium sage leaves
2-3 small-medium sweet potatoes (2½ cups cubed)
1 bunch of kale, or swiss chard (4 cups chopped)
4 tablespoons walnut oil (olive oil may be substituted)
1 cup water
Equipment:
pot
food processor
bowl
Cooking instruction summary:
Begin by slicing the leeks and sautéing them in olive oil in stock pot until tender.Add the chicken broth and water, and bring to a simmer.Chop the sweet potato in about ½-1? cubes, then add to the pot, along with the beans (and bean juice – don’t drain), salt and pepper. Cook an additional 10 minutes or so, until the potatoes are just tender, but not mushy.Rough chop the kale and toss it in. Cook for about 3 minutes or until wilted.Turn off heat and squeeze in the juice from one lemon.Begin by chopping the garlic and nuts in a food processor.* Make sure they’re finely processed.Follow the garlic and nuts with the sage, basil, and salt, adding oil a little at a time when needed.Add the cheese and blend well.*Remember to scrape down the sides of the food processor bowl after each ingredient addition.
Step by step:
1. Begin by slicing the leeks and sautéing them in olive oil in stock pot until tender.
2. Add the chicken broth and water, and bring to a simmer.Chop the sweet potato in about ½-1? cubes, then add to the pot, along with the beans (and bean juice – don’t drain), salt and pepper. Cook an additional 10 minutes or so, until the potatoes are just tender, but not mushy.Rough chop the kale and toss it in. Cook for about 3 minutes or until wilted.Turn off heat and squeeze in the juice from one lemon.Begin by chopping the garlic and nuts in a food processor.* Make sure they’re finely processed.Follow the garlic and nuts with the sage, basil, and salt, adding oil a little at a time when needed.
3. Add the cheese and blend well.*Remember to scrape down the sides of the food processor bowl after each ingredient addition.
Nutrition Information:
covered percent of daily need
