WE ARE OPEN DURING LOCKDOWN: M-W 11-6pm, T-F 10-6pm, Sat 10-5pm, Sun 11-5pm

Creamy Potato and Pesto Soup

All recipes

Makes 3-4 servings


3 large potatoes, peeled and chopped
2-3 garlic cloves, minced
1/2 small onion, peeled and chopped
1 tsp vegan margarine
4 cups (1 litre) vegetable broth/stock
1/2 cup Extra Virgin Olive Oil
1/2 cup Savoury Yeast Flakes
2 cups fresh Basil leaves
1/2 cup Pine nuts
Squeeze of lemon juice


  1. In a large saucepan, heat vegan margarine and saute onion and garlic for a few minutes.
  2. Add potatoes and cook for a few minutes more, then add vegetable broth and simmer until potatoes are soft.
  3. In a blender or food processor, combine basil, EVOO, nutritional yeast, pine nuts and lemon juice and blend until smooth.
  4. Blend the potato soup in batches until smooth and return to the pan.
  5. Stir the pesto into the potato soup, season with salt and pepper, and enjoy!
  6. It tastes even better the next day too, once the pesto flavours have spent more time infusing their green goodness.
Recipe provided by www.vegansparkles.com