Broccoli Spinach and Pesto Soup
This vibrant Broccoli Spinach and Pesto Soup is packed with nutrients and so flavourful for a Spring vegan soup! It is so easy to make and loaded with goodness. Ready in 35 minutes!
Servings: 4
Calories: 155kcal
Equipment
- sauce pot or cast iron pot
- food processor, blender or emulisfer
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 garlic, minced
- 4 cups vegetable stock
- 1 large russet potato, peeled, cut in cubes
- 3½ cups broccoli, stems peeled, diced and florets
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 handfuls spinach
- 2 tbsp basil pesto -homemade or store bought
- parsley, dill, chopped walnuts and/or basil for garnishing
Instructions
- Heat olive oil in a sauce pot or cast iron pot. Add onion and sauté for 3-4 minutes until softened then add garlic and sauté for about one minute.
- Add vegetable stock and potatoes. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 10 minutes until it starts to become tender.
- Using a peeler, peel about half of the stem of the broccoli, closest to the florets and chop the stems into smaller pieces since they take longer to cook. Chop broccoli florets into small bite size pieces. Add broccoli, salt and pepper, simmer for about 10 minutes until tender and cooked.
- Stir in spinach and pesto. Remove from heat and using a food processor, blender or emulsifier blend until you have a creamy consistent texture.
- Check the seasoning and adjust at this time. Garnish with parsley, dill, basil and chopped walnuts. Enjoy!
Nutrition
Calories: 155kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1331mg | Potassium: 519mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1180IU | Vitamin C: 75mg | Calcium: 67mg | Iron: 1mg