Broccoli & Pista Soup



20-25 small florets of broccoli 

1 cup American Pistachios

2 tbsps olive oil

2 tsps finely chopped garlic

1 medium onion, chopped

Salt to taste

3 cups vegetable stock

Crushed black peppercorns to taste

½ cup milk

Fresh cream for drizzling

Olive oil for drizzling

Red chilli flakes for garnish

Slivered American Pistachios for garnish

Toasted baguette slices to serve


Preparation time: 10-12 minutes

Cooking time: 15-20 minutes

  1. Heat olive oil in a non-stick deep pan. 
  2. Add garlic and onion and sauté till translucent. 
  3. Add broccoli and sauté for a few seconds. Add American Pistachios and salt and mix well. 
  4. Add vegetable stock and mix. Let it come to a boil and continue to cook for 10-12 minutes. Switch the heat off and blend it to a fine mixture using and electric hand blender.
  5. Place the pan back on heat. Add crushed black peppercorns and milk and mix well. Cook for a minute. 
  6. Drizzle fresh cream, olive oil, and sprinkle red chilli flakes. Garnish with slivered American Pistachios and serve hot with toasted baguette slices.

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