Tenderstem® Broccoli, Gnocchetti & Pesto Soup
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Total: 25 mins
A rustic, Italian-inspired soup made with seasonal Tenderstem® broccoli, tender pasta shells and nuggets of sweet potato simmered in a garlicky lemon broth and finished with a dollop of our vegan Genovese pesto.
This recipe is a:
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475 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • 1 sweet potato
  • 200g Tenderstem® broccoli
  • 1-2 tsp Italian herb blend
  • 1 lemon
  • 2 tbsp tofu basil pesto
  • 75g gnocchetti
From your kitchen
  • 1 tbsp olive oil
  • 600ml boiling water
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Large pan with lid
  • Measuring jug
  • Baking tray (optional)
Step by step this way
  • 1.

    Peel and finely chop the onion and garlic. Peel the sweet potato and chop it into 1cm-thick cubes. Warm a large pan on a medium heat for 2 mins. Pour in 1 tbsp olive oil, then add the onion and sweet potato. Cook for 5 mins, stirring occasionally, till glossy. Add the garlic and 1 tsp Italian herb blend and cook, stirring, for 1 min.

  • 2.

    While the onion and sweet potato fry, trim the dry ends off the broccoli and chop the long stalks into 1cm-long pieces, leaving the heads of the broccoli whole. Fill and boil the kettle.

  • 3.

    Add the gnocchetti to the pan and stir together. Pour in 600ml hot water from the kettle and simmer for 5 mins with the lid on (or use a baking tray if you don’t have a lid).

  • 4.

    Meanwhile, zest and juice the lemon. When the soup has simmered for 5 mins, add the broccoli stalks and simmer for 4 mins without the lid, to help the broccoli stay green.

  • 5.

    After 4 mins, add the broccoli heads, lemon zest and juice with a good pinch of salt and pepper. Cook for 2 mins. Check the pasta and sweet potato are cooked – they should be tender. Simmer for a few more mins if you need to.

  • 6.

    Taste the soup and add more salt, pepper or Italian herb blend if you think it needs it. Ladle the soup into a couple of warm bowls. Drizzle 1 tbsp pesto over each bowl and serve.

  • Tip

    You're The Pesto
    You can leave any leftover pesto in its jar, and store it in the fridge for a few days. The easiest way to use it up is to stir it into cooked pasta, but it’s also delicious mixed with a squeeze of lemon juice and a splash of olive oil – perfect for dressing roast potatoes or spreading into sandwiches for herby zing.

  • Tip

    Eat & Keep
    This soup will keep in the fridge for a couple of days. The pasta will absorb the stock while it chills, so when you reheat it you’ll need to add a splash more water to get back the soupy consistency.

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