I have a bit of a thing about broccoli soup at the moment. Well, I have a little bit of a thing about broccoli in general. But this soup is incredible! It is light, fresh and the almond pesto makes it really creamy. It also takes half an hour to make and is great way of injecting vegetables into your lunch. The recipe is taken from the Soupologie Cookbook and it’s hands down my favourite in there. Quite frankly you can’t go wrong with it, so without further ado here’s my broccoli soup with almond pesto recipe.
Oh and if broccoli isn’t your jam, I have loads of other soup recipes here.
55g broccoli, washed and finely chopped
1 litre of veg stock
For the pesto
5 tbsp of olive oil
2 garlic cloves (1 if you’re not a garlic fiend like me)
1 tbsp of broccoli
15g ground almond
pinch of salt
Prepare the broccoli before setting aside 1 tbsp for the pesto.
Saute the broccoli in oil for 5 minutes (if the broccoli is finely chopped, 10 if it’s a little more chunky) until the broccoli is soft. I also tend to char the tops for some reasons – it just tastes delicious!
Add the veg stock and bring to the boil then simmer for 10 minutes(or until the broccoli is soft) before blending.
For the pesto
Bung all of the ingredients into a bowl and mix!
The soup will keep in the fridge for up to four days (long enough for 4 lunches worth) or you can stir in the pesto and eat right away.
There we have a quick, simple and delicious broccoli soup with almond pesto recipe. It has to be one of the easiest soup recipes I’ve made, it creates very little mess too. What’s more it may be healthy but it certainly tastes like a treat and is perfect of cooler days. For a little bit of a treat I serve it with hot buttered gluten-free toast and dunk away to my heart’s content!