Broccoli-pistachio soup with avocado! Comfy and the Best :)
Broccoli – Some likes it, some hates it. For me, I never liked this weird-looking green head vegetable until I had fried broccoli stuffed pita bread at one of our favorite restaurants in Pocatello. mmm that was GOOD! I fell in love with broccoli after that.
These days I am making soups quiet frequently, thanks to Nashville’s chilly/rainy weather. Some days are just so beautiful with long hours of sunshine and some are gloomy, depressing with no sunshine at all. And this type of weather demands for a bowl of comfy soup that gets ready in less than 30 minutes.
So far I have tried and failed to find the perfect recipe of broccoli soup. BUT my search ends here thanks to sixcoursedinner. His amazing creamy looking soup convinced me to try it and I am glad I did. This recipe is simple, quick and super healthy.
A perfect weekday meal. Make big batch of it, store it in refrigerator for a week and enjoy all week along. Or just make it fresh eveytime because it is so quick to make.
Here I present you my modified version of the best Broccoli soup recipe! It is the best!
Broccoli-pistachio soup with Avocado
Adapted from sixcoursedinner.com but MODIFIED as per my taste and what I had available
Total time: less than 30 minutes
Yields: 4 servings
- 1 HUGE head of organic Broccoli (About 4 to 5 cups of florets)
- ¾ cup of roasted Pistachios + ¼ cup to garnish
- 1 big ripe firm Avocado – chopped/sliced (leave some out to garnish) *
- 2-3 cloves of garlic
- 2 Tbsp Olive oil
- Salt and pepper to taste
- 3 to 4 cups of Organic vegetable broth
- 1 Tbsp freshly squeezed Lemon juice
- Low-fat Ricotta cheese to garnish
- Heat Olive oil in a saucepan to a medium heat.
- Add broccoli florets and cook until bright green. I allowed mine to get bit burnt for some charred taste. Choice is yours.
- Add some chopped garlic and ¾ cup of roasted pistachios. Season with some salt and pepper.
- Pour vegetable stock and cover the saucepan. Cook for about 10 minutes or just until the broccoli is tender.
- Purée the soup in blender in small batches and purée well I mean really WELL to get smooth, silky, creamy texture. Also do not forget to add avocado while pureeing. Avocado will add extra creaminess and will make soup even more delicious. Add Avocado while pureeing only.
- Return pureed soup to the saucepan and let it simmer on low heat for few minutes (3 to 4 minutes). Or heat it up when you are ready to serve.
- Taste for salt and pepper and add a Tbsp of freshly squeezed lemon juice.
- Garnish with one floret of broccoli, a few pistachios, a TBsp of ricotta, some chunks of avocado and few drops of olive oil.
- Enjoy with sliced toasted bread.
I have everything but the pistachios to make this soup. Seriously looks like heaven. Avocados are such a good brain food and we love broccoli in this house. Cannot wait to make this.
I love every ingredient in this dish — looks delicious! Thanks for sharing!
Hi Grishma, I just absolutely fell in LOVE with this recipe…… I never would have thought to combine these ingredients but now that you have, I can’t wait to try it! I’m a new fan of your blog, I can’t wait to discover more!
thank you Tiffany for lovely words 🙂
I’ve made Cream of Broccoli Soup but never paired it with Pistachio or Avocado or anything else for that matter! The soup sounds amazing, can’t wait to try it for dinner tonight, minus the avocado though!
Yum now that is one fabulously presented soup that I want to tuck into.
Soup looks great…love the flavours, texture and colour.
These days .. every night we are having soup for dinner. I have some broccoli at home, just need to buy some avocado and give this a try 🙂
This looks really delicious and comforting. I really like the pairing of ingredients and it’ so smooh and creamy. I would really like to try this. Thanks for sharing.
Everything is healthy in it. A perfect soup for the winter. Loving it!
Okay, so after my comment earlier, I did make this soup (handling avocado first time)! 🙂
After I tasted it, I Googled up to find out if cooking avocado causes it to get bitter, because I felt that bitterness in the soup.
And that’s what some people have said, to add avocado toward the end or it gets bitter when cooked.
Didn’t yours become a bit bitter after your simmered it?
Mine was perfectly fine. I even had it the day after and did not feel the bitterness at all.
And I am not sure about the avocado getting bitter while cooking it for longer because people grill it, bake it, fill it in enchilada etc…but again I am not sure. I need to check on it. Tweeting about the question!
I will still HIGHLIGHT the fact to add it while pureeing only.
Thank you for sharing your experience.
This is what “California Avocado” company people are saying about using Avocados in cooking: Avocado will get bitter if overcooked. Watch heat, also ripeness of fruit. Overripe will get bitter sooner than firmer.
I hope that helps Nish!
Hey, thanks for the response, Grishma, appreciate it!
In this case I guess next time I will not simmer or reheat the soup longer after adding avocado, coz it’s pretty much cooked anyway before pureeing.
I did like the combination, thanks for sharing the recipe 🙂
You do not always need meat, fish, or poultry to make soup. In fact, some of the best soups are vegetarian. Whether you are a vegetarian or simply trying to increase…soup recipes
Delicious bowl of soup — i just need some broc and ricotta to make this happen. Like, now.
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