Broccoli Pistachio Cream Soup

Serves: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes
Broccoli Pistachio Cream Soup



Heat 2 tablespoons oil in a medium soup pot and sauté the onions and celery for 3 to 5 minutes. Add the broccoli and vegetable broth. Cover and bring to a boil. Reduce heat and simmer about 7 to 8 minutes until the broccoli is just tender.

While the broccoli cooks, prepare the pistachio cream. Place pistachios in a blender with 2 cups water and blend until pistachios are completely blended. Set aside.

When the broccoli is ready, place in batches in a blender and blend until creamy. Pour back into the soup pot and place on low heat.

Place 3 tablespoons oil in a small saucepan and add the flour, stirring constantly on medium heat. Add the pistachio water and stirring constantly bring to a boil. When thick, pour the pistachio cream into the soup pot with the broccoli. Add the sea salt, cinnamon and black pepper. Stir to mix and serve.

Nutritional Information

Per serving - 264 calories, 20 g fat (64% calories from fat), 9 g protein, 17 g carbohydrate, 6 g fiber, 0 mg cholesterol, 243 mg sodium

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