Broccoli & Basil Soup (v)
Prep time
Cook time
Total time
A quick and healthy broccoli and basil super-soup with hidden protein, a vegan pesto and crispy breadcrumbs and pine nuts to finish.
Recipe type: Soup, Starter, Lunch
Cuisine: Italian, Vegan, Vegetarian
Serves: 2

  • Soup
  • 1 tsp light olive oil
  • 1 red onion
  • 1 tbsp balsamic
  • 1 tsp sugar
  • 2 cloves garlic (sliced)
  • 1 broccoli
  • Vegetable stock, approx. 800ml
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp chilli flakes
  • Cannellini Beans, 1 can, 400g

  • Pesto
  • Basil (large bunch), approx. 60g
  • Lemon (zest of whole and juice of half)
  • Pine nuts, approx. 25g
  • 1 clove garlic (crushed)
  • 1 tbsp extra virgin olive oil
  • Approx. 2 tbsp. water to loosen if required

  • Toppings
  • Breadcrumbs (from 1 large wholemeal bread slice or equiv.)
  • Pine nuts, approx. 25g
  • Basil flavoured olive oil
  1. Add the oil to a fraying pan on a medium heat
  2. Roughly chop the red onion and add it to the pan
  3. Once the onion is starting to soften add the balsamic vinegar, sugar and garlic and continue to cook
  4. Meanwhile, roughly chop the broccoli and add to a saucepan with the vegetable stock, dried herbs and chilli flakes
  5. Cover and cook until softened - approx. 4 minutes
  6. Make the pesto by blitzing together the basil, lemon zest, lemon juice, oil, pine nuts, garlic and water
  7. Taste, adjust and season
  8. Once the onions are caramelised add them to the broccoli pan (keep the pan on the stove)
  9. Blitz the soup until smooth - if it's too thick and more liquid - too thin reduce a bit
  10. Add the drained beans and cook on a low heat for a few minutes until they have warmed through
  11. Meanwhile, add your breadcrumbs and pine nuts to the onion pan to crisp up - add a little more oil if needed and season to taste
  12. Blitz the beans into the soup (for a creamier texture) or leave whole for more bite
  13. Stir ⅔ of the pesto into the soup, then taste and season
  14. Top the soup with the remaining pesto, your crispy breadcrumbs and a drizzle of your favourite oil
Nutrition Information
Serving size: ½ Calories: 520 Fat: 27.4 Saturated fat: 3.2 Carbohydrates: 32 Sugar: 14.6 Sodium: 0.4 Fiber: 14 Protein: 22.3
Recipe by Preggie Veggie at