Servings: 2 · Prep Time: 8 mins · Cooking Time: 15 mins
Total Time: 23 mins
Salads & Starters | Autophagy Friendly | Keto | Soups
This broccoli soup is infused with a rich spinach and basil pesto packing it with flavour as well as nutrition. This makes for a great warming lunch on its own or can even be enjoyed as a dinner with some keto flatbreads. This soup is perfect for batch cooking. Simple double the recipe as required and freeze extra portions for future meals.
Ingredients
- olive oil (3 1/2 tbsp)
- vegetable stock (3 cups)
- Parmesan (2 tbsp)
- baby spinach (1 cup)
- fresh basil (1 cup)
- pine nuts (1 tbsp)
- clove (1 garlic)
- head of broccoli (1 small cut into florets)
- white onion (1/4 medium finely chopped)
Method
Add the garlic, basil, spinach, 1 tablespoon of pine nuts and parmesan to a food processor. Blend to combine until well broken down.\n\nAdd 1.5 tablespoons of olive oil to the food processor and blend again to form a pesto. Set aside.\n\nHeat a tablespoon of olive oil in a large pan or casserole dish over a medium heat. Add the onion and sweat until tender.\n\nAdd the broccoli and pesto and stir into the onion mixture until well combined.\n\nAdd the vegetable stock and bring to a boil. Reduce the mixture to a simmer for ten minutes.\n\nTransfer to a blender and blend until smooth.\n\nReheat the soup if required and serve with an extra drizzle of olive oil and scatter with fresh basil.\n