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.
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
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.