Potato and Chanterelle Soup with Fresh Arugula Pesto (Vegan)

I made this delicious meal last night for a super quick dinner.

It was such a busy day, and I was starving when I came home. Fortunately, this potato and chanterelle soup was so easy to cook, I had time to make dinner, eat dinner, and enjoy a long, well-deserved nap afterwards!

It’s a very simple recipe to put together, and the prep work doesn’t involve anything that’s too crazy. You pretty much cook everything while the dried mushrooms are rehydrating.

In all honesty, mushrooms were an afterthought, but I’m glad they made it in there.

I was looking for herbs at the grocery store and I noticed all the dried mushrooms sitting on the shelf. I haven’t experimented much with this ingredient, but they looked so appealing! So I grabbed a package of dried chanterelles.

If you can’t find them, feel free to use dried porcini or a cup of your favorite fresh variety. I recommend sauteing the fresh ones with the shallot before adding the potatoes.

Fresh pesto is definitely not something you should skip. It gives the soup the freshest of flavors, and the perfect amount of saltiness. With just a quick whir of the food processor, it’s ready in a few seconds.

I’m a sucker for the traditional basil version, but I really loved this arugula version, though there is some summery basil thrown in for fun (and flavor!).

It has a nice bit of kick, which I amped up with a bunch of freshly cracked black pepper and a squeeze of lemon juice. Also, don’t be shy with the salt – add more than you think you’ll need to get the flavors to really pop.

Have 30 minutes to spare? Make this recipe now!

Potato and Chanterelle Soup with Fresh Arugula Pesto (Vegan)

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• Author: Raquel Smith
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Try this 30-minute hearty vegan soup. Chanterelle mushrooms and potatoes have a meaty bite, and spicy arugula pesto offers a fresh balance.

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Ingredients

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For the Soup:

• 1/2 ounce dried chanterelle mushrooms
• 3 tablespoons olive oil
• 1 large shallot, thinly sliced
• 4 medium red potatoes, peeled and chopped into small cubes
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 2 cans white beans, drained
• 1 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 tablespoon potato flour (optional*)
• Salt and pepper, to taste
• Lemon wedges, for serving

For the Pesto:

• 2 cups lightly packed arugula
• 1/2 cup lightly packed basil
• 2 tablespoons pine nuts
• 1 tablespoon nutritional yeast
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 lemon, juiced

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Instructions

For the Soup:

1. Soak the dried mushrooms in a cup of hot water for 15-20 minutes.
2. Heat the olive oil in a large pot and add the sliced shallot. Cook, stirring often, until translucent, about 5-6 minutes. Add the chopped potatoes and cook for another 7-8 minutes until they start to soften.
3. Add the garlic and cook for another minute. Pour in the vegetable broth and bring to a boil. Add the beans, oregano, and sage. Cook until the beans are heated through, just for a couple minutes.
4. If using, sift the potato flour. Slowly add the flour to the soup while constantly stirring to prevent clumping.
5. Coarsely chop the rehydrated mushrooms and add to the soup. Season to taste with salt and pepper.

For the Pesto:

1. While the soup cooks, combine all pesto ingredients in a food processor and pulse until it comes together, occasionally scraping down the sides with a spatula. Season to taste with salt and pepper.
2. Serve the soup topped with a dollop of the pesto and a squeeze of lemon juice.

Notes

*The potato flour helps to thicken the soup. Omit if you like. It just won’t be quite as creamy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan

Keywords: vegan, comfort food, soup, mushroom, pesto, bean

Quick Comfort Food with a Fresh Kick

A warm, hearty bowl of broth with chunks of potatoes and mushrooms topped with fresh, salty pesto made from vibrant herbs and greens…

I’m hooked!

If you’ve never thought to put pesto in stew, I hope I’ve convinced you to try it for dinner tonight – it’s a flavor-packed combination that is easy to make for a fun meal.

For another idea, replace the white beans with lentils. We love using lentils to give our vegan dishes a very hearty toothsome bite. It’s what we use in our vegan dal recipe!

Or you could use garbanzos. You can even save the liquid from the can, also known as aquafaba, for so many different vegan recipes, like egg-free mayonnaise and meringue cookies.

Catch you later, chicken and noodles. This vegan option might replace you as one of my favorite soups!

Have you ever cooked with dried mushrooms? What are your favorite recipes to use them in? Leave a comment below, and don’t forget to rate the recipe while you’re there.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

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