
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.
??? | potatoes, coarsely chopped into 3 cm pieces | ??? | |
??? | broccoli, cut into florets | ??? | |
??? | carrots, coarsely chopped into 3 cm pieces | ??? | |
??? | zucchini, coarsely chopped into 3 cm pieces | ??? | |
??? | celery, coarsely chopped into 3 cm pieces | ??? | |
??? | onions, coarsely chopped into 3 cm pieces | ??? | |
??? | chicken broth | ??? | |
??? | butter, unsalted | ??? | |
??? | olive oil | ??? | |
??? | pesto sauce | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
A blender or food processor will be very useful to purée the soup.
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.
per 1 serving (460 g)
Amount % Daily Value |
Calories 200 |
Fat 10 g 15 % |
Saturated
2.8 g
15 % |
Cholesterol 10 mg |
Sodium 770 mg 32 % |
Carbohydrate 27 g 9 % |
Fibre 5 g 19 % |
Sugars 6 g |
Net Carbs 22 g |
Protein 5 g |
Vitamin A 59 % |
Vitamin C 110 % |
Calcium 8 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 2 |
Fats | 2 |