Cooked & Loved · by Irena Macri★ 5.0 (15)
Healthy Broccoli Soup with Nut & Olive Pesto
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 17%
CARBS 26G37% OF CAL
6G FIBER6G SUGAR14G OTHER
FAT 17G55% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-dense broccoli soup topped with nut and olive pesto. It's full of antioxidants and works for paleo, whole30, and vegan diets; freezes well for meal prep.
mainmediterraneansoup⚙️ food processor🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Cooked & Loved →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 lemon juice
- 1/4 cup diced green olives (I used 6 large, meaty Greek green olives)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 17%
CARBS 26G37% OF CAL
6G FIBER6G SUGAR14G OTHER
FAT 17G55% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1715mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 134mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.