Cream of Broccoli and Pistachio Soup is a delicious dairy free alternative to the classic broccoli soup, and it takes only 20 minutes from start to finish. A great vegan or vegetarian weeknight meal the whole family can enjoy.
I know, I know, Cream of Broccoli and Pistachio Soup sounds like something out of an episode of Portlandia (if you haven’t witnessed the hilariousness that is Portlandia then jump on that bandwagon now!). Cream of Broccoli and Pistachio Soup….what? Bear with me, this is some seriously good stuff.
(This recipe just got some new photos (thank goodness), so I thought it only fair to republish.)
I have a two-year old, who despite my best efforts, is going through the ‘I don’t eat green’ phase. This is an extremely, EXTREMELY annoying phase. Only slightly better than the ‘I never sleep‘ phase. I swear, I can give her a mouthful of food, and she can eject the tiniest speck of green faster than I can swallow my sneaky chocolate when I hear her coming down the hall. Pretty bloody fast!
So, giving her a whole bowl of green…hmmmm, that’s just asking for a whole bowl of green on the floor right? Not so, she ate the whole bloody thing! My smaller person danced as he ate the soup! However, given his tendency to dance and eat anything set in front of him, he will not be used as an example for this particular scenario. We will not be using his dance routine as an indication of anything other than his thought process of ‘there is food, let us dance’.
Now, I will admit, the pistachios mixed in with the broccoli was a complete accident. Genius, but an accident nonetheless. I had no milk, no inclination to go to the store to buy milk, and no time to soak nuts for making my own nut-milk. In walks pistachio – no soak, no strain, boom! So freakin’ creamy!
Try the pistachio soup.
Back to Portlandia. Seriously, watch that show! If you are anything like me, you will pretty much hate the first episode, but be weirdly intrigued to keep watching. Mainly because it is hands down the weirdest thing to EVER be on television. period.
BUT, travel to Portland, and then watch it again – Oh Ma Gah so funny! Even if you don’t want to watch the show, you still have to travel to Portland at least once in your life. The place is awesome; the food is amazing, they have a book store the size of an entire block, the food is amazing (yes, I know that’s there twice, but it deserves to be). Basically, if it didn’t rain so much it would be my favourite place in the entire world and I would be moving there tomorrow. But the rain….you know. I grew up in Belfast, I don’t need that kinda weather again.
I just love to hear from you so if you try out this delicious Cream of Broccoli and Pistachio Soup make sure to let me know how it goes! Happy eating.
Oh and if you are in need of some more soup inspiration, then check these out:
- One Pot Tortellini and Creamy Garlic Soup
- White Bean and Sausage Soup
- Glowing Pumpkin and Carrot Soup
- Instant Pot Potato Soup with Cheddar and Leek
Cream of Broccoli and Pistachio Soup is a delicious dairy free alternative to a classic soup which takes only 20 minutes from start to finish. A great vegan or vegetarian weeknight meal the whole family can enjoy.
- 2 tbsp butter or vegan alternative
- 1 onion chopped
- 1 stalk celery chopped
- 3 cups good quality vegetable broth
- 8 cups broccoli florets
- 1/2 cup pistachio nutmeats (shelled pistachios)
- 2 cups water
- 3 tbsp butter or vegan alternative
- 3 tbsp whole wheat flour
- ground black pepper to taste
- Melt 2 tablespoons butter (or vegan alternative) in medium sized pot. Sauté the onion and celery until tender. Add the broccoli and broth, cover and simmer for 10 minutes
- Make the pistachio milk. Pop the pistachio nutmeats and the water into a blender and blend on high until smooth and creamy. Pour into a large jug and set aside
- Pour the soup into the blender, filling the pitcher no more than halfway full. Purée in batches until smooth and then pour into a clean pot. If you have a stick blender then you can just puree the soup right in the cooking pot
- In a small saucepan, over medium-heat melt 3 tbsp butter, stir in the flour and add the pistachio milk. Stir until thick and bubbly, and then pour into the soup mixture
- Season with pepper and serve warm
Freezes well. Just pop 1 or 2 cup servings into glass jars or ziplock bags and pop into the freezer.