Broccoli Pesto Soup
A velvety blend of vibrant broccoli puree and aromatic basil, creating a wholesome and flavorful bowl. To enhance its heartiness, consider stirring in a can of beans, or serving with crusty bread, providing additional texture and a satisfying twist to this nourishing soup.
My Notes:
Servings:
Ingredients
- 1 head(s) broccoli
- 1 tablespoon(s) olive oil
- 1 yellow onion diced
- 6 clove(s) garlic rough chopped
- 3 cup(s) vegetable broth
- 1 cup(s) fresh basil leaves (plus more for garnish)
- 4 cup(s) baby spinach
- 1/4 cup(s) plain vegan yogurt (plus more for garnish)
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 4 tablespoon(s) vegan pesto (optional for garnish)
Instructions
- Remove the broccoli florets from the stem. Thinly slice the broccoli stems and break apart the florets into small pieces.
- In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic with a pinch of salt, until fragrant, about 4-5 minutes.
- Add the broccoli stems, pour in the vegetable broth and bring to a boil. Cover the pot, lower heat, and simmer gently for 3-4 minutes.
- Now add the broccoli florets, cover with a lid and continue to simmer gently for 5 minutes, allowing the florets to steam until fork-tender. Turn the heat off, add in the basil and spinach and mix well until wilted. Blend the soup using an immersion blender until smooth and mix in the yogurt.
- Season with salt and pepper to taste and serve with a swirl of yogurt, pesto and a few basil leaves.
Notes
For oil-free: simply omit the oil and instead do a water or broth sauté.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 152kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 971mg | Potassium: 713mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4756IU | Vitamin C: 149mg | Calcium: 164mg | Iron: 2mg
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