Broccoli Pistachio Soup

One more week to go until I run my 3rd marathon. It's taper time. That means less running, less physical exhaustion, and so much more time to think and worry. Here are some of the the bad voices:
Thank God there are the good voices too. 
So here I am sitting, with these thoughts on my mind on an infinite loop. It's gonna continue for another week, and it's gonna get worse. How to keep calm? I don't know. The pre-race jitters are part of the whole game.

The easiest part at this stage, seems to be the food. I am eating my usual stuff, and don't restrain myself when I get an appetite for carbs. In fact, I have been eating most of the gingerbread house that I made with my kids at Christmas. Only the front wall and bottom are left after a week of marathon taper.

Although I am not too keen to try any new foods, most plant-based dishes are pretty safe to try. I came across this "almost cheezy broccoli soup" at Peachy Palate. I was intrigued immediately, wondering what would give the almost cheezy flavor. It comes from toasted pistachios and coconut milk. It adds amazing flavor and depth while you can still taste the freshness of the broccoli and some spinach. On top of that, it's whipped up in 15 minutes, as the broccoli doesn't need long to cook. This soup shot into the Top 10 of my favorite dishes like a rocket. Delicious, healthy, very filling and quick to make. Enjoy.
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BROCCOLI PISTACHIO SOUP
adapted from Peachy Palate

(Print Recipe)

1 tablespoon coconut oil
1 small onion, finely chopped
3 cloves garlic, crushed
4 cups broccoli florets, roughly chopped

4 cups water
1/2 teaspoon sea salt

1 cup fresh spinach, roughly chopped
1/2 cup pistachios, shelled

2/3 cup coconut milk (+ more for drizzling)

Serves 2-3
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In a skillet, heat coconut oil over medium heat. Add onions and garlic and cook for a few minutes, until onions have softened. Add broccoli florets, sea salt and water. Bring to boil, cover and simmer until broccoli is cooked, about 8-10 minutes.

Meanwhile, toast the pistachios in a dry pan over low heat for 5-7 minutes. Shake the pan a few times for even toasting and to avoid burning the nuts. Set aside.

Take off the heat. Stir in the spinach and let wilt in the hot mixture. Add the toasted pistachios (keep 2-3 tablespoons aside) and the coconut milk to the broccoli spinach mixture. Then blend with a hand blender or transfer to food processor and blend until smooth.

Season to taste with salt and freshly ground pepper. Chop up the remaining pistachios. Transfer the soup to serving bowls and garnish with chopped pistachios and a drizzle of coconut milk. Ready to serve.

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