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 | |
3 cups | chicken broth | 750 mL | |
2 tbsp | butter, unsalted | 28 g | |
3 cups | water | 750 mL | |
2 tbsp | olive oil | 30 mL | |
3 tbsp | pesto sauce | 40 g | |
6 slices | bread, whole wheat, for the croutons | 220 g | |
3 tbsp | olive oil, for the croutons | 45 mL | |
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.
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 (530 g)
Amount % Daily Value |
Calories 330 |
Fat 16 g 24 % |
Saturated
3.7 g
19 % |
Cholesterol 10 mg |
Sodium 630 mg 26 % |
Carbohydrate 42 g 14 % |
Fibre 7 g 28 % |
Sugars 13 g |
Net Carbs 35 g |
Protein 8 g |
Vitamin A 59 % |
Vitamin C 110 % |
Calcium 10 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 2 |
Fats | 3 |
This soup was not memorable for me. I much prefer the similar-style beet soup recipe on this site.
I was hungry, so I forgot to add the pesto at the end, but it was delicious without it. Homemade croutons are a nice touch.
Suggestion to Norma Smith, who is on a salt-restricted diet and find this recipe bland: add just a small amount of Cayenne pepper to enhance its taste.