Broccoli-Pistachio Soup
Broccoli florets are a surefire way to load up on vitamin C, an antioxidant that may cut the risk of diabetes. And this vibrant green soup has spinach, too, which is brimming with vitamin K to improve bone health.
Best Health magazine, March/April 2014; Image: Louise Lister/Stockfood.ca
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 tsp grapeseed oil (or other oil of choice)
- 1 medium yellow onion diced
- 2 garlic cloves sliced
- 5 cups low-sodium vegetable broth
- 1 medium white potato diced
- 1 tsp dried thyme
- 1/2 tsp cumin powder
- dash salt
- dash black pepper
- 1/2 cup shelled unsalted pistachios
- 4 cups frozen broccoli florets
- 1 cup frozen chopped spinach
- 1 cup plain almond milk
- Juice of 1/2 lemon
- 1/4 cup sun-dried tomatoes rinsed and drained, chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about five minutes. Add garlic and cook one minute more, stirring often. Add vegetable broth, potato, thyme, cumin, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 15 minutes, or until potato is tender.
- Meanwhile, toast pistachios in a dry skillet over medium heat, about four minutes, shaking pan often to avoid burning. Set aside.
- Stir broccoli and spinach into broth, and simmer five minutes more. Stir in pistachios, almond milk and lemon juice. Purée soup, in batches if necessary, in a blender until smooth. Serve garnished with sun-dried tomatoes or chili oil.
Recipe Notes
Per serving: 182 calÂories, 8 g protein, 8 g fat (1 g saturated fat), 24 g carbohydrates, 7 g fibre, 0 mg cholesterol, 268 mg sodium.
