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.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course
Main Course
Cuisine
British
Servings
3 as a main or 6 as a starter
Calories
114 kcal
INGREDIENTS
1x
2x
3x
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1 head / 300g broccoli broken into florets, stem chopped
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600 ml chicken stock
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3 spring onions scallions or 1 small onion, chopped
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30 g / 1/4 cup pistachios
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1 tsp olive oil
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1 garlic clove
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sea salt and pepper
INSTRUCTIONS
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.
The nutrition facts I calculated are based on 3 people sharing.
NUTRITION
Serving: 333g
Calories: 114kcal
Protein: 5.7g
Fat: 7.1g
Fiber: 4g
Sugar: 3.3g