Low Carb Broccoli Pesto Soup

Low Carb Broccoli Pesto Soup

 

Low Carb Broccoli Pesto Soup

Low Carb Broccoli Pesto Soup

This broccoli low carb soup is infused with a rich spinach and basil pesto packing it with flavour as well as nutrition. This makes for a great warming lunch on its own or can even be enjoyed as a dinner with some keto flatbreads.
This soup is perfect for batch cooking. Simple double the recipe as required and freeze extra portions for future meals.
5 from 1 vote
Prep Time 8 mins
Cook Time 15 mins
Total Time 23 mins
Course Soup
Cuisine Italian
Servings 2
Calories 329 kcal

Ingredients
  

  • 3 ½ tbsp extra virgin olive oil
  • 720 ml vegetable stock
  • 2 tbsp parmesan cheese
  • 30 g baby spinach
  • 25 g fresh basil
  • 1 tbsp pine nuts
  • 1 clove garlic
  • 1 small head broccoli cut into florets
  • ¼ medium white onions finely chopped

Instructions
 

  • Add the garlic, basil, spinach, 1 tablespoon of pine nuts and parmesan to a food processor. Blend to combine until well broken down.
  • Add 1.5 tablespoons of olive oil to the food processor and blend again to form a pesto. Set aside.
  • Heat a tablespoon of olive oil in a large pan or casserole dish over a medium heat. Add the onion and sweat until tender.
  • Add the broccoli and pesto and stir into the onion mixture until well combined.
  • Add the vegetable stock and bring to a boil. Reduce the mixture to a simmer for ten minutes.
  • Transfer to a blender and blend until smooth.
  • Reheat the soup if required and serve with an extra drizzle of olive oil and scatter with fresh basil.

Nutrition

Calories: 329kcalCarbohydrates: 13gProtein: 8gFat: 29gFiber: 4g
Keyword Broccoli, broccoli soup, keto soup, low-carb soup, Pesto
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