Ligurian Broccoli Soup

3 Reviews
100% 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
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Halal
  • Kosher
  • Vegetarian


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]

Before you start

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


  1. Prepare the vegetables. Peel the potatoes. Coarsely chop all the vegetables except the broccoli into uniform 3 cm pieces. Cut the broccoli into florets.
  2. 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.
  3. 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.
  4. Purée in a blender. Add salt and pepper to taste. Put a teaspoonful of pesto or more on top of each bowl and serve.

Nutrition Facts Table

per 1 serving (460g)


% Daily Value




10 g

15 %

Saturated 2.7 g
+ Trans 0.1 g

14 %


10 mg


180 mg

7 %


27 g

9 %


5 g

21 %


7 g

Net Carbs

22 g


5 g

Vitamin A

59 %

Vitamin C

110 %


8 %


9 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Fibre, Magnesium, Manganese
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2
Fats 2

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Vegetarian | Halal | High Fibre | Kosher

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