Broccoli Pistachio Soup
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.
Servings: 3
Calories: 166kcal
Equipment
Ingredients
- 1 head broccoli 300g / 10.6oz broken into florets, stem chopped
- ¼ cup pistachios 30g
- 2.5 cups chicken stock 600ml
- 3 spring onions or 1 small onion, finely diced
- 1 garlic clove diced
- 1 teaspoon olive oil for frying
- sea salt and pepper to taste
Instructions
- Fry the onion/spring onions and chopped garlic in olive oil over a low heat until tender and sweet, but not browned - around 7 minutes. I keep the lid on the pan and stir occasionally.
- Steam the broccoli (5 minutes).
- Boil water and make the chicken stock with a good quality stock cube. Put the pistachios inside so they can soften.
- Blend all ingredients until smooth in a high speed blender.
- Season to taste with salt (if needed) and pepper.
Notes
Net carbs: 7.2g per serving. Makes 3 generous bowls as a main course.
The recipe serves 6 as an appetizer.
Option to serve with a swirl of creme fraiche or extra virgin olive oil, a broccoli floret which you have set aside after steaming and pistachios.
If you do not have a steamer, boil a pot with 1-2 cm of water. Add the broccoli. This way, the majority of the broccoli will be steamed once the lid is on.
Store in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 333g | Calories: 166kcal | Total Carbohydrates: 11g | Protein: 9.4g | Fat: 10.6g | Saturated Fat: 2.9g | Fiber: 4.4g | Sugar: 3.1g
