Ligurian Broccoli Soup

Name: Ligurian Broccoli Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 potatoes; 4 cups broccoli; 2 carrots; 2 zucchini; 2 stalks celery; 2 onions; 6 cups chicken broth; 2 tbsp butter, unsalted; 2 tbsp olive oil; 3 tbsp pesto sauce; salt; ground pepper to taste

34 Reviews

94% would make this recipe again

A mixed broccoli and vegetable soup flavoured with «pesto».

Liguria is "pesto" homeland, hence the Ligurian adjective added to this recipe is almost synonymous of the famous sauce.

Preparation : 10 min Cooking : 30 min

200 calories/serving

Best Price for 6 servings :
$9.40 See where
2 % Savings

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

Ingredients

2	potatoes, coarsely chopped into 3 cm pieces	400 g
4 cups	broccoli, cut into florets	500 g
2	carrots, coarsely chopped into 3 cm pieces	200 g
2	zucchini, coarsely chopped into 3 cm pieces	260 g
2 stalks	celery, coarsely chopped into 3 cm pieces	140 g
2	onions, coarsely chopped into 3 cm pieces	400 g
6 cups	chicken broth	1.5 L
2 tbsp	butter, unsalted	28 g
2 tbsp	olive oil	30 mL
3 tbsp	pesto sauce	45 mL
	salt [optional]
	ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

Prepare the vegetables. Peel the potatoes. Coarsely chop all the vegetables except the broccoli into uniform 3 cm pieces. Cut the broccoli into florets.
Heat the butter and oil in a saucepan over medium heat. Add all the vegetables except the broccoli and cook over medium heat for about 10 min with occasional stirring. Add the warm broth and cook an additional 8 min, uncovered.
Add the broccoli stalks, which take longer to cook, then add the florets 2 min later. Cook, uncovered, 10 min maximum until the potatoes are cooked and fork-tender. Don't overcook the broccoli, so that the soup will maintain a nice green colour.
Purée in a blender. Add salt and pepper to taste. Put a teaspoonful of pesto or more on top of each bowl and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Pesto should be added just before serving.

Nutrition Facts Table

per 1 serving (460g)

Amount

% Daily Value

Calories

200

Fat

10 g

15 %

Saturated 2.8 g
+ Trans 0.1 g

15 %

Cholesterol

10 mg

Sodium

770 mg

32 %

Carbohydrate

27 g

9 %

Fibre

5 g

19 %

Sugars

6 g

Protein

5 g

Vitamin A

59 %

Vitamin C

110 %

Calcium

8 %

Iron

8 %

More Info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	4	servings
Grain Products :	0	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	0	serving

More Info

Claims

This recipe is :

Source of :: Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Good source of :: Fibre, Magnesium, Manganese
Excellent source of :: Folacin, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Free :: Added Sugar

More Info