1 tablespoon vegan butter or extra-virgin olive oil
1 shallot, chopped
2 garlic cloves, chopped
Splash white wine or white wine vinegar
2-3 cups broccoli florets
¼ cup pistachios, toasted
2-3 cups water or broth
¼ cup milk of your choice (I used coconut milk)
Sea salt and fresh black pepper
2 teaspoons arrowroot powder or cornstarch (optional)
Red pepper flakes (optional)
Grated cheese, for garnish (optional)
Instructions
Heat the butter or oil in a medium saucepan. Add the shallots, garlic, and a pinch of salt and cook until shallots are translucent. Add a splash of white wine to deglaze the bottom of the pan. Add the broccoli florets and cook for a minute or two, until they’re bright green but not cooked through. Add the pistachios, stock, and milk, 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, or 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 flakes, if using, and some cheese if that’s your thing. Serve with toasty garlic bread.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=1378