Go Back
+ servings

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.
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 as a main or 6 as a starter
Calories 114kcal


  • 1 head / 300g broccoli broken into florets, stem chopped
  • 600 ml chicken stock
  • 3 spring onions scallions or 1 small onion, chopped
  • 30 g / 1/4 cup pistachios
  • 1 tsp olive oil
  • 1 garlic clove
  • creme fraiche to 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.


Serving: 333g | Calories: 114kcal | Carbohydrates: 11g | Protein: 5.7g | Fat: 7.1g | Fiber: 4g | Sugar: 3.3g