Broccoli & Pistachio soup

I always loved my mom’s cream of broccoli soup and I’ve been missing it ever since cutting out most cream-based foods. I’ve been able to recreate a lot of cheesy dishes in very satisfying non-dairy ways, but I never got around to broccoli soup. The idea of subbing out real milk and cream with soy (or the like) just didn’t seem right. I couldn’t be happier that the concept of using nuts for creaminess has caught on among vegans and dairy-eaters alike.

I’ve had this recipe bookmarked for a little awhile, and ultimately ended up making a variation with pistachios after seeing this one. In fact, once I read the words “broccoli” and “pistachios”, I ran out to the store and made this that very night.

This is the perfect “spring-but-it’s-still-cold-out” kind of meal. Bright & vibrant, but also warm and comforting. Serve with a glass of red wine and some toasty garlic bread.

 

adapted from Six Course Dinner

serves 4

INGREDIENTS:

1 tablespoon vegan butter or oil
1 shallot, chopped
2 cloves of garlic, chopped
2-3 cups of broccoli florets
1/4 cup pistachios, toasted
2-3 cups water or broth
1/4 cup milk of your choice (I used coconut milk)
splash of white wine (or white wine vinegar)
2 teaspoons arrowroot powder or cornstarch (optional)
salt & pepper to taste
red pepper flakes, optional

METHOD:

Heat butter or oil in a medium saucepan. Add chopped shallots, garlic, a pinch of salt and cook until shallots are translucent. Add a splash of white wine to deglaze the bottom of the pan. Add broccoli florets and cook for a minute or two, until they’re bright green but not cooked through. Add pistachios and stock, cook and cook for a few minutes more.

Transfer to a blender and puree the mixture. Taste as you go and add more salt, pepper, milk, and a touch of arrowroot if you would like it thicker. Add more stock if it’s too thick. If it’s too bitter, add a splash of white wine vinegar or a touch of sugar.

Put the blended mixture back into the saucepan and simmer for a few more minutes and continue to taste and adjust.

Pour into bowls and garnish with a whole broccoli floret, a few pistachios, a pinch of red pepper flake and some cheese if that’s your thing. Serve with toasty garlic bread.

 

8 comments

  1. Miriam from muchadoaboutnoting.com on said:

    Thanks for this! :)

  2. Rachel from blog.muffinegg.com on said:

    uh, yum! Broccoli soup was always my favorite growing up so my grandmother would make it when I came to visit. I haven’t had it in ages but adding pistachios sounds too good not to try!

  3. I love broccolli in soup, this sounds delicious.

    You would be most welcome to join in my monthly blog event at The Soup Kitchen in fact everyone is welcome, hope to see you participate soon.

  4. saara from kuvapaivakirja.blogspot.com on said:

    wow, this i have to try. i love broccoli! and your blog :)

  5. This looks delicious! I love the style of your blog, and all the recipes I’ve seen look wonderful!

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