My New Favorite Green Soup

Whether you’re a busy professional looking for a quick and nutritious meal or an experienced cook eager to experiment with new flavors, this creamy pistachio and broccoli recipe is sure to become a staple in your kitchen. I have to say – this soup has quickly become my new favorite green soup! It is so easy to make, and I love the way the pistachio flavor comes through with the lemon at the end. Enjoy!

INGREDIENTS

• ½ cup raw, unsalted pistachios soaked in 1 cup boiling water
• 3 tbsp organic avocado oil
• 1 cup leeks chopped (about 1 large leek)
• 1 cup celery diced (about 2 stalks)
• 1 cup fennel chopped
• 2-4 cloves, garlic peeled and roughly chopped
• 4 cups organic broccoli florets chopped
• 6 asparagus spears (snap off the ends and chop)
• 1 cup organic baby arugula
• 3 cups organic bone broth (or vegetable broth to make this recipe vegan)
• 3/4 cup filtered water
• 2 tbsp fresh-squeezed lemon juice
• ¼ tsp fresh rosemary minced
• 1 tsp sea salt
• 1 tsp Herbamare
• Pepper to taste

DIRECTIONS:

1. Soak 1/2 cup pistachios in 3/4 cup boiling water and leave them to soak and proceed with the next steps.
2. Heat the olive or avocado oil in the bottom of a large soup pot over medium heat. Add leeks, celery, fennel, and garlic. Cook until the veggies are soft, about 3 minutes.
3. Stir in the broccoli and asparagus, and cover so the veggies steam- about 5 minutes until the broccoli is tender.
4. Stir in the arugula and add the broth to the veggies and bring to a simmer, until the arugula is bright green.
5. Drain the pistachios. Add the soaked pistachios and 3/4 cup water to a blender and blend until you have a smooth cream.
6. Working in batches, transfer the soup to the blender with the pistachio cream and puree until very smooth.
7. Return the soup to the pot and over low heat, stir in the lemon juice, rosemary, salt, Herbamare blend, and pepper to taste.
8. Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 2 months.