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two bowls of broccoli soup with pistachios and broccoli florets

Broccoli Pistachio Soup

Katrin Nürnberger from sugarfreelondoner.com
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 / ¼ cup pistachios
  • 1 teaspoon 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 | Total Carbohydrates: 11g | Protein: 5.7g | Fat: 7.1g | Fiber: 4g | Sugar: 3.3g