Savory Beef and Pesto Potato Soup
This hearty Savory Beef and Pesto Potato Soup combines the rich flavors of tender beef, earthy potatoes, and vibrant basil pesto for a comforting dish that's as nutritious as it is delicious. Perfect for a solo lunch or a cozy dinner, this soup is easy to prepare and can be enjoyed any day of the week. Each spoonful brings a delightful blend of textures and flavors, making it a satisfying choice for pesto lovers and soup aficionados alike.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
leek
1 (pale section only, thinly sliced)
potato
125g (peeled and chopped)
beef stock
375ml (made from stock cubes)
zucchini
60g (chopped)
green beans
50g (topped and halved)
filet of beef
100g (thinly sliced across the grain)
basil pesto
1 tablespoon (store-bought)
Instructions
1
In a small saucepan, heat over medium heat and lightly spray with oil.
2
Add the thinly sliced leek and chopped potato to the pan. Sauté for about 2 minutes, stirring frequently until the vegetables soften.
3
Pour in the beef stock and bring it to a gentle simmer. Allow it to cook uncovered for 10 minutes to let the flavors meld.
4
Next, add the chopped zucchini and halved green beans to the soup. Continue to simmer for an additional 3 minutes, or until the vegetables are tender but still vibrant.
5
Taste the soup and season with salt as needed.
6
Gently fold in the thinly sliced filet of beef, allowing it to cook in the residual heat for a minute or so until just cooked through.
7
Remove the soup from the heat and let it sit for 1-2 minutes to enhance the flavors.
8
Ladle the soup into a serving bowl, and swirl in the basil pesto to enrich the taste.
9
Serve hot and enjoy every bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beef and Pesto Potato Soup?
This is a hearty and nutritious soup that combines tender beef, earthy potatoes, and vibrant basil pesto in a rich beef stock.
How many servings does this recipe provide?
Based on the ingredient quantities, this recipe is designed to serve one person.
What type of beef is best for this soup?
The recipe calls for filet of beef, thinly sliced across the grain for maximum tenderness.
Can I use homemade beef stock?
Yes, while the recipe mentions stock cubes, fresh homemade beef stock will provide even deeper flavor.
How do I prepare the leeks?
Use the pale section only and slice it thinly before sautéing.
What kind of potato should I use?
Any boiling or all-purpose potato works well, as long as it is peeled and chopped into bite-sized pieces.
Is this soup considered a healthy meal?
Yes, it contains lean protein, fresh vegetables like zucchini and green beans, and healthy fats from the pesto.
How long does the beef need to cook?
The beef only needs about a minute in the residual heat of the soup to cook through because it is thinly sliced.
When is the pesto added to the soup?
The basil pesto should be swirled into the soup just before serving to maintain its vibrant color and fresh flavor.
Can I use store-bought pesto?
Yes, the recipe specifically suggests using store-bought basil pesto for convenience.
What vegetables are included in this recipe?
The soup features leeks, potatoes, zucchini, and green beans.
Is this recipe quick to make?
Yes, it is tagged as a quick meal, taking approximately 15-20 minutes of total cooking time.
Can I substitute the beef with another protein?
While beef is the primary focus, you could substitute it with thinly sliced chicken or even tofu for a different variation.
What if I don't have leeks?
You can substitute leeks with a small amount of yellow onion or shallots.
How do I ensure the green beans stay vibrant?
Only simmer the green beans for about 3 minutes so they remain tender-crisp and bright green.
Can I make this soup in bulk?
Yes, you can easily double or triple the ingredients to serve more people or for meal prep.
Is it necessary to peel the potatoes?
The recipe recommends peeling them for a smoother texture, but you can leave the skin on if you prefer a more rustic soup.
How do I prevent the beef from becoming tough?
By slicing it across the grain and only adding it at the very end to cook in residual heat, the beef stays tender.
Can I use frozen green beans?
Yes, frozen green beans can be used; just ensure they are thawed or adjusted for cooking time.
What does it mean to slice beef across the grain?
It means cutting perpendicular to the direction of the muscle fibers, which makes the meat easier to chew.
Can I add more stock if the soup is too thick?
Yes, you can adjust the consistency by adding a little more beef stock or water if desired.
Is this soup gluten-free?
If you use gluten-free beef stock cubes and gluten-free pesto, the recipe is naturally gluten-free.
Can I use red meat other than filet?
You can use sirloin or flank steak, but make sure it is sliced very thinly.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Can I freeze this soup?
While you can freeze it, the texture of the potatoes and zucchini may change slightly upon thawing.
How do I reheat the soup?
Reheat it gently on the stovetop over medium-low heat until warmed through, being careful not to overcook the beef.
Why let the soup sit for 1-2 minutes before serving?
Allowing it to rest helps the flavors meld and ensures the beef finishes cooking gently.
What can I serve with this soup?
A side of crusty bread or a light green salad pairs perfectly with this dish.
Is zucchini essential to the recipe?
It adds a nice texture and color, but it can be replaced with other summer squash or omitted if necessary.
What makes this a 'comfort food'?
The combination of warm beef stock, hearty potatoes, and savory beef provides a satisfying and warming meal.