Broccoli and leek soup, parsley pesto

Green on your plate waiting for the arrival of spring!

Here is a soup recipe with seasonal vegetables (broccoli, leek) with an excellent parsley pesto.

Ingredients for 4 people

• 1 big leek

• 1 head of broccoli

• 750 ml of water (you can also add a cube of vegetable broth)

• 2 tablespoons soy cream (or crème fraîche)

• 2 tablespoons olive oil

• (optional) Espelette pepper

• salt and pepper to your taste

Ingredients for pesto

• 60 gr of parsley

• 30 gr of coriander leaves

• 1 big clove of garlic

• 50 gr of pine nuts

• 30 gr grated parmesan (or pecorino)

• 125 ml of olive oil

Note: if you do not like coriander, you can replace it with parsley.

 Preparation of the pesto

1. Put all the ingredients (except Parmesan) in a food processor, mix and season.

2. Then add the Parmesan, and mix.

3. Add olive oil if necessary.
   

Preparation of the soup

1. Cut the leek into thin slices, and the broccoli head.

2. In a casserole, pour oil, leek and broccoli. Cook over medium heat, stirring often, for about 5 minutes.

3. Add the 3 cups of water (or broth) and continue cooking.

4. Cook about 8 minutes (do not over cook to keep the color and texture of broccoli).

5. Remove the soup from the heat, and stir in half of the pesto. Add (optional) the cream, and mix in the blender. Adjust the seasoning.

Serve hot, and sprinkle with Espelette pepper and parmesan cheese. You can also add pesto.

 Tip: Depending on the desired thickness, add more or less broth or cooking water.

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Health information:

Even with 90% water, broccoli is still a superfood. Indeed, it contains a lot of mineral salts, and it is an exceptional source of vitamins C, K and B9. It has certain virtues of prevention of certain cancers. To preserve these virtues, it is recommended to consume it raw, and if you cook it, it must be still crunchy.