Pesto Soup

Filled with spinach, kale, broccoli, and basil, you can’t find a healthier or yummier soup!  You can find the original of this recipe (with photos) here.  I made a few adjustments.


  • 3 Tbsp coconut oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 tsp ground coriander
  • 1/2 cup basmati rice (or substitute 1/2 head of chopped cauliflower)
  • 6 cups vegetable stock
  • 150g fresh kale
  • 2 medium-sized heads of broccoli, chopped
  • 1/2 tsp salt
  • 150g fresh spinach

For the Pesto:

  • 1 cup basil leaves
  • 1/2 cup cashews
  • 1/2 cup pine nuts
  • 1/4 cup olive oil
  • 1/8 tsp salt


  1. Heat the coconut oil in a large saucepan over a medium heat. Add the onion, garlic, thyme, rosemary, and coriander and gently cook for 5 minutes.

  2. Add the rice and cook for a further minute. Add the vegetable stock, broccoli, kale, and salt. Bring to the boil and then simmer gently for about 20 minutes.

  3. Meanwhile, make the pesto:  in a blender combine the basil, cashews and pinenuts. Blend, adding the olive oil slowly until a nice smooth texture is reached.

  4. Once the rice is tender, stir in the spinach and pesto and cook for a further 2 minutes.

  5. Season to taste with salt and pepper and serve.


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