Creamy Broccoli Soup
Ingredients
Serving = 4 servings
- ½ cup raw, unsalted pistachios (soaked in 1 cup boiling water)
- 3 tbsp olive or avocado oil
- 1 cup leek chopped (about 1 large leek)
- 1 cup celery diced (about 2 stalks)
- 1 cup fennel (chopped)
- 2-4 cloves (garlic peeled and roughly chopped)
- 4 cups broccoli florets (chopped)
- 6 asparagus spears (snap off woody ends and chop)
- 1 cup arugula
- 3 cups organic vegetable or bone broth
- 1 cup filtered water
- 3 tbsp lemon juice
- ¼ tsp fresh rosemary minced
- 1 ½ tsp sea salt
Recipe
- Soak 1/2 cup pistachios in 3/4 cup boiling water and leave them to soak and proceed with the next steps.
- Heat the olive or avocado oil in the bottom of a large soup pot over medium heat. Add leeks, celery, fennel, and garlic. Cook until the veggies are soft, about 3 minutes.
- Stir in the broccoli and asparagus, and cover so the veggies steam – about 5 minutes until the broccoli is tender.
- Stir in the arugula and add the broth to the veggies and bring to a simmer, until the arugula is bright green.
- Drain the pistachios. Add the soaked pistachios and 1 cup water to a blender and blend until you have a smooth cream.
- Working in batches, transfer the soup to the blender with the pistachio cream and puree until very smooth.
- Return the soup to the pot and over low heat, stir in the lemon juice, aleppo pepper, rosemary, salt and pepper.
- Delicious served warm or eaten cold with your choice of garnish: parsley, fresh rosemary, fennel, sesame seeds, a sprinkle of Malden sea salt, a drizzle of olive oil or some crushed pistachios.
Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.
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