This vegan and vegetarian soup is hearty and filling. Chanterelle mushrooms give this soup a meaty chew, and a spicy arugula pesto takes the flavors to another level. Ready in 30 minutes.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 0.5 oz dried chanterelle mushrooms
- 3 Tbsp olive oil
- 1 large shallot, thinly sliced
- 4 medium red potatoes
- 4 cloves garlic, minced
- 6 cups vegetable broth*
- 2 cans white beans
- 1 tsp dried oregano
- 1/4 tsp dried sage
- 1 Tbsp potato flour, optional*
- salt, to taste
- a bunch of freshly cracked black pepper
- limes, for serving
- 2 cups lightly packed arugula
- 1/2 cup lightly packed basil
- 2 Tbsp pine nuts
- 1 Tbsp nutritional yeast*
- 1/4 cup olive oil
- a bunch of freshly cracked black pepper
- juice of half a lime
- Soak the dried mushrooms in a cup of hot water for 15-20 minutes. Peel the potatoes and chop into 1 cm cubes.
- 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 starting to soften.
- Add the garlic and cook for another minute, then add the veggie broth and bring to a boil. Add the beans, oregano, and sage and cook until beans are heated through.
- Use a sifter or mini mesh strainer to slowly add the potato flour while stirring. This requires two hands and can be awkward, but it'll clump if you just dump it in.
- Coarsely chop the rehydrated mushrooms and add to the soup. Salt to taste and add a bunch of freshly cracked black pepper.
- While the soup cooks, combine all pesto ingredients in a food processor and pulse until it comes together. You may need to scrape down the sides with a rubber spatula a few times. Taste and add salt as necessary - you'll probably need more than you think.
- Serve the soup topped with a dollop of the pesto and a squeeze of lime juice. Eat!
- I used 5 cups water + 1 tsp vegetable bouillon paste.
- The potato flour helps thicken the soup. Omit if you like, it just won't be quite as creamy.
- You can sub the nutritional yeast for 2 Tbsp grated parmesan cheese.
Learn more about this Potato & Chanterelle Soup with Arugula Pesto…
Remember back when I posted that healthy pesto? That had less than half the calories and fat? Yeah… this is not that pesto.
I made this soup & pesto last night. Normally recipes don’t get turned around that quick for the blog here, but this one is lucky. Because 1) it was easy enough that I had enough time to get the bulk of this post done after dinner was made (and cleaned up), and 2) because I’m running out of cold weather and it’s almost time to put soups away for the year.
I first heard about using a pesto in soup from Lindsay over at Pinch of Yum. I think it was this cauliflower soup with kale pesto. I just remember seeing it and thinking, “Woah. That is definitely a situation that needs to happen in my kitchen stat.” And then it took me until now to finally make a recipe good enough to post here, but it was worth the wait.
This soup is really simple. I wanted a mostly blank slate for the arugula pesto to go on top of. So I went with some peeled & diced potatoes, shallots, white beans, and chanterelle mushrooms.
The mushrooms were an afterthought, but I’m so glad they made it in there. I was looking for herbs at the grocery store and I noticed all the dried mushrooms sitting there. I haven’t experimented much with dried mushrooms, but I thought What the heck? and grabbed a package of chanterelles.
If you can’t find dried chanterelles, feel free to use dried porcini or even fresh button mushrooms – but sauté the fresh ones with the shallot before adding the potatoes.
The pesto is definitely not something you should skip out on. I know it requires getting your food processor dirty, but it’s really not that difficult to wash and it really takes this soup to the next level.
If you don’t have a food processor, get your hands one one stat. I got mine for $40 on Craigslist and it was one of the best CL purchases I’ve made to date. If you can’t find one there (or don’t like the idea of a used one), there are plenty on Amazon, like this one.
I’m a sucker for traditional basil pesto, but I really loved this arugula version (though there is some basil thrown in for good fun). It has a nice bit of kick, which I amped up with a bunch of freshly cracked black pepper and a squeeze of lime juice. Also, don’t be shy with the salt – you’ll need to add more than you think to get the flavors to really pop.
Nutrition information for one serving of potato & chanterelle soup with arugula pesto:
recipe makes 6 servings