Food Lunch

Spinach and Broccoli Soup with a Pesto Twist

May 4, 2020

From the series of “ingredients I hate that make astonishing tasty recipes” comes this #homemadeMonday. This recipe actually has two ingredients I hate and a couple that I love. It´s a tasty green soup, half creamy, that is ideal for both cold winter evenings as well as hot summer nights. Without further ado, here goes the spinach and broccoli soup with a pesto twist.

(serves four)

one onion
one broccoli (about 500g)
170 g of spinach
30 g fresh green beans (optional)
1,5 l water
200 g greek yogurt
70 g green basil pesto
salt and pepper to taste
olive oil


1. Chop the onion and add it to a big pot along with a tablespoon of olive oil.

2. In a mid to big sized pot, fry the onion until golden while you chop the broccoli into bite sized chunks. The smaller you chop it, the easier it is to blend.

3. Add the spinach to the pot with the onion and fry until soft, so about 3 minutes.

4. Next, add the broccoli to the pot and fry for another minute. If you want to add the green beans, now´s the time. Add the 1,5 l of water and bring to a boil.

5. Boil for 20 minutes, then add the thyme and parsley and boil for another 5. Finally, add the pesto. The pesto, I discovered, was the magic touch that this soup needed in order to make me happy!

6. When serving, add a spoon of greek yogurt per portion and as much salt and pepper as you please.

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