Broccoli-pistachio soup with Avocado

Can you guess where I found this recipe? Yep. Pinterest. This soup was so good, I could hardly believe it. Again, how can only a handful of ingredients magically transform into a bowl of goodness? I did add 4 more cups of veggie broth to the pot, because it looked like there wasn’t going to be enough soup for us all. I used my immersion blender for this one. Don’t leave out the avocado because it really does add a lot of creaminess to the soup. I didn’t need the ricotta at the end (I didn’t have any, anyway), and thought about maybe doing a swirl of sour cream, but I didn’t. GOOD SOUP.

rating: 9.5

Broccoli-pistachio soup with Avocado
(http://zaikazabardast.com/)

Total time: less than 30 minutes
Yields: 4 servings

Ingredients:

1 HUGE head of organic Broccoli (About 4 to 5 cups of florets)
¾ cup of roasted Pistachios + ¼ cup to garnish
1 big ripe firm Avocado – chopped/sliced (leave some out to garnish)
2-3 cloves of garlic
2 Tbsp Olive oil
Salt and pepper to taste
3 to 4 cups of Organic vegetable broth (I used 8 cups)
1 Tbsp freshly squeezed Lemon juice
Low-fat Ricotta cheese to garnish (I omitted)

Instructions:

Heat Olive oil in a saucepan to a medium heat.
Add broccoli florets and cook until bright green. I allowed mine to get bit burnt for some charred taste. Choice is yours.
Add some chopped garlic and ¾ cup of roasted pistachios. Season with some salt and pepper.
Pour vegetable stock and cover the saucepan. Cook for about 10 minutes or just until the broccoli is tender.
Purée the soup in blender in small batches and purée well I mean really WELL to get smooth, silky, creamy texture. Also do not forget to add avocado while pureeing. Avocado will add extra creaminess and will make soup even more delicious. Add Avocado while pureeing only.
Return pureed soup to the saucepan and let it simmer on low heat for few minutes (3 to 4 minutes). Or heat it up when you are ready to serve.
Taste for salt and pepper and add a Tbsp of freshly squeezed lemon juice.
Garnish with one floret of broccoli, a few pistachios, a TBsp of ricotta, some chunks of avocado and few drops of olive oil.
Enjoy with sliced toasted bread.

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