This smooth and creamy broccoli pistachio soup is an easy and delicious way to load up on antioxidants and vitamin C. Great as a quick, warming lunch or as a starter course.
Course Main Course
Keyword broccoli soup with nuts, broccoli soup with pistachios
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 3as a main or 6 as a starter
Author Sugar Free Londoner
1head / 300gbroccoli broken into florets, stem chopped
3spring onionsscallions or 1 small onion, chopped
30g / 1/4 cuppistachios
creme fraicheto decorate
sea salt and pepper
Fry the onion/spring onions and chopped garlic in olive oil over a low heat until tender and sweet, but not browned - ca 7 minutes. I keep the lid on the pan and stir occasionally to make sure all is in order.
Boil water and make the chicken stock with a good quality stock cube. You can use vegetable stock as well for a vegan option, though I find using chicken stock gives a richer taste. Put the pistachios inside so they can soften.
Steam the broccoli (5 minutes). If you do not have a steamer, fill a pot with 1-2 cm of water and put the broccoli in once it boils. This way, the majority of the broccoli will be steamed once the lid is on.
Set aside a couple of small florets for decorating if you wish.
Blend until smooth in a blender/food processor (this was the first job of my Vitamix - I have never tasted soup this smooth!) or use a good old stick blender.
Season to taste with salt (if needed) and pepper.
Decorate with a swirl of creme fraiche, a little broccoli floret and some pistachios.
The nutrition facts I calculated are based on 3 people sharing.