Name: Potato and Chanterelle Soup with Fresh Arugula Pesto (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 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; 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

Description

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

Ingredients

Scale

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:

Soak the dried mushrooms in a cup of hot water for 15-20 minutes.
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.
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.
If using, sift the potato flour. Slowly add the flour to the soup while constantly stirring to prevent clumping.
Coarsely chop the rehydrated mushrooms and add to the soup. Season to taste with salt and pepper.

For the Pesto:

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.
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