Healthy Broccoli Soup with Nut & Olive Pesto

🧂 Ingredients

• 2 tablespoons olive oil
• 1 yellow onion

  diced
• 1 teaspoon salt
• Zest of 1/2 lemon
• 1 celery stick

  diced
• 0.7 lb. white potato

  350 g, peeled and diced
• 1 litre vegetable stock
• 1 cup water

  250 ml
• 1 teaspoon cumin powder
• 1 large head 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
• 1/2 cup nuts

  I used walnuts, Brazil nuts and almonds
• 1 clove of garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup diced green olives

  I used 6 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.
• 2 Add celery and diced potatoes, stir and cook together for a minute.
• 3 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.
• 4 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.
• 5 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.
• 6 Serve the soup in bowls with a tablespoon of pesto stirred in.

Nutrition Info