Supergreen Soup with Green Walnut Pesto

Supergreen Soup with Green Walnut Pesto

Supergreen Soup

Ingredients, serves 3-4

30ml olive oil

2 cloves garlic

1 white onion or 3 shallots, finely diced

1 head of broccoli (around 300g) cut into florets

150g frozen peas

700ml vegetable or chicken stock

1 bag of washed, organic baby spinach

1 handful of basil leaves

Method

  1. Heat the oil in a pan and gently sauté the onions in the olive oil for two minutes. Add the garlic and cook for a further two minutes or until onions are soft and tender.
  2. Add the stock and broccoli, bring to the boil and simmer for around five minutes until the broccoli is just tender. Do not overcook or the soup will turn from vibrant to dark green!
  3. Add the peas and cook for a further minute to allow them to just defrost.
  4. Add the spinach and basil. As soon as it starts to wilt take the pan off the heat.
  5. Blend using a stick blender or transfer to a food processor and blend until smooth.
  6. Garnish with some extra basil or a dash of vegan pesto.

 

Rocket and Basil Pesto

You will need a food processor or blender for this recipe ⠀⠀⠀⠀⠀

Ingredients– makes 1 jar

80g Parmesan cheese

2 cloves garlic, peeled

50g walnut halves

60g rocket

40g fresh basil leaves

150ml Extra Virgin Olive Oil (EVOO)

½ teaspoons Himalayan salt

Method

  1.  Grate the Parmesan cheese finely, or add the roughly chopped Parmesan cheese to a food processor/ bullet and process on high speed for 30-60 seconds.
  2.  Add the grated Parmesan cheese (if it is not already in the food processor) as well as the garlic, rocket, basil, walnuts, olive oil and salt.
  3.  Process on a medium-high speed (around speed 4-6) for 1 minute.
  4.  Stir and use a spatula to push the mixture down, then process again to combine.
  5.  Store in a glass jar in the fridge. Cover with a layer of olive oil to prevent discolouration.

 

Dominique Ludwig

Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs

Other recipes you might enjoy

Call to action

Berry Chia Spiced Smoothie

I really like breakfast smoothies. This one is full of low glycaemic berries, seeds and even anti-inflammatory turmeric for good measure.  It is thickened with chia and flax seeds, rather than banana, to keep the sugar level down and is…...

Dominique Ludwig
Berry Chia Spiced Smoothie - Dominique Ludwig

Flaxseed Rolls

Nutritionist Dominique Ludwig shares her completely gluten-free, flaxseed roll recipe....

Dominique Ludwig
Flax Seed Rolls - Dominique Ludwig

Chia Porridge

Chia seed porridge can be eaten HOT or COLD which makes it really versatile. I use around 3-4 dessertspoons of chia per serving. Use as much of the milk as you need as chia seeds can vary in how much…...

Dominique Ludwig
Chia pudding - Dominique Ludwig

Join the newsletter

You will receive regular factsheets, recipes and notices of special offers.