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broccoli-pistachio soup

January 18, 2013

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)

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.

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from anja

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