Healthy Broccoli Soup with Nut & Olive Pesto

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 1 teaspoon salt
• Zest of 1/2 lemon
• 1 celery stick (diced)
• 0.7 lb. white potato (350 g, peeled and diced)
• 1 litre vegetable stock
• 1 cup water (250 ml)
• 1 teaspoon cumin powder
• 1 large head broccoli (broken into florets (sliced large florets in half))
• 3 cloves garlic (diced)
• 1/2 teaspoon pepper
• 2 bay leaves
• Juice of 1/2 lemon
• 1/2 cup nuts (I used walnuts, Brazil nuts and almonds)
• 1 clove of garlic
• 2 tablespoons lemon juice
• 1/4 cup diced green olives (I used 6 large, meaty Greek green olives)