Ligurian Broccoli Soup
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Potatoes | |
| 360 g | Broccoli | |
| 2 | Carrots | |
| 2 | Courgettes | |
| 2 stalks | Celery | |
| 2 | Onions | |
| 2 tbsp | Butter | |
| 250 g | Bread | |
| 3 tbsp | Pesto | |
| 725 ml | Chicken stock | |
| 5 tbsp | Olive oil |
- Peel the potatoes. Coarsely chop all the vegetables except the broccoli into uniform 3 cm pieces. Cut the broccoli into florets. Preheat the oven to 175°C/350°F if making croutons.
- 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 water then cook an additional 8 min, uncovered.
- Meanwhile, make the croutons. Use one slice of bread and ½ tablespoon of olive oil per serving. Cut the bread into 1-1.5 cm cubes. Oil a baking sheet. Lay the bread cubes on the sheet and coat them thoroughly with oil. Bake in the middle of the oven until golden, 10-15 min.
- 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.
- Purée the soup in a blender. Add salt and pepper to taste. Ladle into bowls. Put a teaspoonful of pesto or more on top of each bowl, garnish with croutons and serve.
Fat:
16g
Saturates:
3.7g
Sugars:
13g
Protein:
8g
Carbs:
42g
Fiber:
7g
27.5%
Calories
42.4%
Carbs
9.4%
Protein
40%
Fat
28%
Fiber