Go Back
Homemade Broccoli Pistachio Soup recipe photo

Broccoli Pistachio Soup

This Broccoli Pistachio Soup is a creamy, vibrant twist on a classic! Packed with nutrients and ready in under 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 head broccoli (300g, broken into florets and stem chopped)
  • 30 g pistachios (shelled and unsalted)
  • 1.5 cups chicken stock (600ml, or vegetable stock for a vegetarian version)
  • 3 spring onions (or 1 small onion, finely diced)
  • 1 clove garlic (diced)
  • 1 teaspoon olive oil (for frying)
  • Sea salt and pepper (to taste)

Equipment

  • Large Pot
  • Blender
  • Chopping board
  • Knife
  • Measuring cups and spoons

Method
 

Directions:
  1. In a large pot, heat the olive oil over medium heat. Add the diced spring onions (or onion) and garlic. Sauté for about 3-4 minutes, until the onions are soft and translucent, releasing their flavors.
  2. Toss in the chopped broccoli florets and stems, stirring to combine. Sauté for an additional 3-4 minutes, allowing the broccoli to absorb the flavors of the aromatics.
  3. Add the chicken stock to the pot, ensuring the broccoli is submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10-15 minutes, or until the broccoli is tender.
  4. Once the broccoli is tender, take the pot off the heat. Using an immersion blender, blend the soup until it reaches a smooth consistency. If using a regular blender, allow the soup to cool slightly before carefully transferring it in batches to blend.
  5. Stir in the pistachios, reserving a few for garnish. Blend the soup for an additional 1-2 minutes to incorporate the nuts and achieve a creamy texture.
  6. Taste the soup and season with sea salt and pepper to your preference. Serve hot, garnished with the reserved pistachios on top. Enjoy the comforting warmth of your Broccoli Pistachio Soup!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the soup in portions. It will keep well for up to 3 months.
  • Add a splash of water or extra stock when reheating if the soup has thickened.