Creamy Chunky Potato Soup with Pesto Chickpea Dip
Linda Gardner Phillips
Servings: 8
4 bunches fresh basil (about 1½ cup tightly packed)
½ cup pine nuts or cashews
4 cloves garlic, chopped
⅓ cup extra virgin olive oil
½ teaspoon salt
1 tablespoon fresh-squeezed lemon juice
1½ cups cooked chickpeas (or a 15 oz can of chickpeas)
2 tablespoons vegan basil pesto
1-2 tablespoons extra virgin olive oil
2 teaspoons fresh squeezed lemon juice
1-3 tablespoons water or reserved chickpea liquid (optional)
salt to taste
5 russet potatoes (medium to large size)
2 onions
8 cups water
2 teaspoons dried dill
2 teaspoons salt
¼ teaspoon fresh ground black pepper
3 tablespoons Pesto Hummus Dip
fresh squeezed lemon juice to taste
salt and pepper to taste
This quick and nourishing vegan soup gets its creaminess and subtle flavor (plus an extra nutritional boost!) from an easy-to-make Pesto Chickpea Dip. To save time, simply use canned chickpeas and pesto from the store! The Pesto Chickpea Dip may be served alongside the soup with pita chips or carrot sticks.