Broccoli and Potato Soup with Creamy Pistou

A velvety broccoli and potato soup topped with a vibrant basil and pine nut pistou and fresh herbs.

Vegetarian Healthy Soup Broccoli Pistou

Estimated Nutrition

Calories

1380.5

kcal / serving

1380.5 kcal total

Carbs

42.8g

per serving

42.8 g total

Fat

131.4g

per serving

131.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Double Cream

for the soup

tbsp

Double Cream

for drizzling

Liquids

400

Chicken Stock

can substitute with vegetable stock

400

Vegetable Stock

alternative to chicken stock

NutsSeeds

handful

Basil

fresh leaves

tbsp

Pine Nut

toasted

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

chopped

tbsp

Chervil

chopped

OilsFats

tbsp

Olive Oil

extra virgin

Vegetables

0.5

piece

Onion

peeled and chopped

0.5

piece

Potato

peeled and sliced

0.5

head

Broccoli

cut into small florets

Method

Add 400ml stock, simmer for 10 minutes until tender, then stir in 2 tbsp cream.

Serve soup topped with pistou, 1 tbsp cream, parsley, and chervil.

Blend basil, pine nuts, and 4 tbsp olive oil in a food processor for the pistou.

Stir in the potato and broccoli florets.

Heat 55g butter in a pan and fry the chopped onion for 4 minutes until soft.

Purée the soup with a stick blender until smooth.