Broccoli Pesto Soup

Broccoli Pesto Soup

Serves 4

1½ lbs. (680g) broccoli

2 tbsp. olive oil

1 onion, diced

6 garlic cloves, rough chopped

1½ pints (720ml) vegetable broth

0.5 oz. (15g) fresh basil

3.5 oz. (100g) baby spinach

2 oz. (60g) vegan natural yogurt

½ tsp. salt

black pepper to taste

Garnish:

4 tsp. vegan natural yogurt

4 tbsp. green pesto, vegan basil leaves

What you need to do

Remove the broccoli florets from the stem. Thinly slice the broccoli stems and break apart the florets into small pieces.

In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic with a pinch of salt, until fragrant, about 4-5 minutes.

Add the broccoli stems, pour in the vegetable broth and bring to a boil. Cover the pot, lower heat, and simmer gently for 3-4 minutes.

Now add the broccoli florets, cover with a lid and continue to simmer gently for 5 minutes, allowing the florets to steam until forktender. Turn the heat off, add in the basil and spinach and mix well until wilted. Blend the soup using an immersion blender until smooth and mix in the yogurt.

Season with salt and pepper to taste and serve with a swirl of yogurt, pesto and a few basil leaves.