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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



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)


  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.

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