Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo broccoli soup

Paleo Broccoli Soup with Olive & Nut Pesto

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Soup

Ingredients

Scale

For the soup

  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 1 teaspoon salt
  • Zest of 1/2 lemon
  • 1 celery stick, diced
  • 350 g white potato, peeled and diced
  • 1 litre of vegetable stock
  • 500 ml water
  • 1 teaspoon cumin powder
  • 1 large head of broccoli, broken into florets (sliced large florets in half)
  • 3 cloves garlic, diced
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • Juice of 1/2 lemon

For the nut & olive pesto

  • 1/2 cup nuts (I used walnuts, Brazil nuts and almonds)
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 34 tablespoons of diced green olives (I used 56 large, meaty Greek green olives)

Instructions

  1. Add olive oil, onion, salt and lemon zest to a large saucepan and heat over medium heat. Sauté for 3 minutes until softened and lightly golden. Add celery and diced potatoes, stir and cook together for a minute.
  2. Add the stock, water, and cumin powder and stir through. Cover with a lid and bring to a boil. Cook over medium heat for 10 minutes, then add the broccoli, garlic, pepper and bay leaves. Cover with a lid and bring the heat to high. Cook for 5 minutes until broccoli has softened but hasn’t lost its green colour.
  3. Remove from heat and transfer the contents of the soup – in batches – to a food processor or a blender (remove the bay leaves). Process into a smooth puree, then return to the saucepan and add stir in the lemon juice.
  4. While the soup is cooking, prepare the pesto. Place the nuts into a food processor with an S-blade attachment and grind into crumbs. Add the rest of the ingredients and process together until ground up and blended into a course, pesto-like consistency. Remove to a bowl.
  5. Serve the soup in bowls with tablespoon of pesto stirred in.

564 Shares
Share via
Copy link
Powered by Social Snap