Super Green Tortelloni Soup
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- pinch of dried red chilli flakes
- 1 medium leek
- 400ml canned coconut milk
- 8.5 fl oz vegetable stock
- 1 x 9 oz pack tortelloni
- 5.3 oz frozen peas
- 3 tablespoons basil pesto
- handful of basil
- 1 lemon
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a shallow casserole dish, or sauté pan, set over medium heat; then add the garlic and chilli flakes (if using). Cook for 2–3 minutes until just golden.
Step 2
Add the leek, along with a pinch of salt and cook for 5–7 minutes until softened but not coloured.
Step 3
Next, pour in the coconut milk and stock. Bring to the boil, then add the pasta and peas. Cook for 3–4 minutes until the pasta is just cooked.
Step 4
Stir in the pesto, about ¾ of the basil and season to taste with salt.
Step 5
To serve, divide the soup between bowls, then scatter over the lemon zest, remaining basil, a drizzle of olive oil, a pinch of sea salt flakes and plenty of black pepper.
Step 6
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