Ligurian Broccoli Soup

64 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.

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Preparation : 10 min Cooking : 30 min
330 calories/serving

Ingredients

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]

Before you start

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

Method

  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 water then cook an additional 8 min, uncovered.
  3. Meanwhile, prepare the croutons.
  4. 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.
  5. 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.

Observations

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.

Nutrition Facts Table

per 1 serving (530 g)

Amount

% Daily Value

Calories

330

Fat

16 g

24 %

Saturated 3.7 g
+ Trans 0.1 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 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

64 Reviews (60 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Fibre | Halal | High Iron

Top Reviews

View All Reviews
Anonyme
october 20, 2021

This soup was not memorable for me. I much prefer the similar-style beet soup recipe on this site.

Useful 2
february 07, 2011 | I would make this recipe again

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.

Useful 0
august 21, 2010 | I would make this recipe again

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.

Useful 0

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