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.
2 | potatoes, chopped into 3 cm pieces | 400 g | |
4 cups | broccoli, cut into florets | 500 g | |
2 | carrots, chopped into 3 cm pieces | 200 g | |
2 | zucchini, chopped into 3 cm pieces | 260 g | |
2 stalks | celery, chopped into 3 cm pieces | 140 g | |
2 | onions, chopped into 3 cm pieces | 400 g | |
6 cups | vegetable broth | 1.5 L | |
2 tbsp | butter, unsalted | 28 g | |
2 tbsp | olive oil | 30 mL | |
3 tbsp | pesto sauce | 40 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
per 1 serving (460 g)
Amount % Daily Value |
Calories 200 |
Fat 10 g 15 % |
Saturated
2.7 g
14 % |
Cholesterol 10 mg |
Sodium 180 mg 7 % |
Carbohydrate 27 g 9 % |
Fibre 5 g 21 % |
Sugars 7 g |
Net Carbs 22 g |
Protein 5 g |
Vitamin A 59 % |
Vitamin C 110 % |
Calcium 8 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 2 |
Fats | 2 |