This Super Fast Blender Broccoli Pistachio Soup is perfect if you don’t feel like cooking but don’t want fast food. Scratch that. It’s actually faster than fast food but looks and tastes fancy. [This post contains affiliate links] Jump to Recipe
One of the recipes in the round up I put together inspired me to do a pistachio soup. The idea of using pistachios to make a cream got stuck in my head and I needed to get rid of leftover broccolini.
Broccoli Pistachio Soup
Steamed broccolini (or regular broccoli) + almond milk + pistachios is all you need. It’s even faster if you use leftover steamed broccoli from a previous meal. Then it only takes 5 minutes. You will need to use a high-speed blender (I use a Vitamix), but that’s it.
The result is a super creamy and velvety soup that is surprisingly filling. Especially when you dress it up with toppings.
Some of these topping options might seem a little weird and more suited to a smoothie bowl. Pistachios make sense, but roasted coconut and sliced banana? Trust me, it’s delicious. There is an acorn squash soup recipe from America’s Test Kitchen that has a similar consistency to this, and that’s where I first learned about topping a soup with banana. You have to try it.
Having leftover broccolini is a common occurrence in my house. Broccolini raw and bundled up doesn’t look like it would feed five people. So a second bundle is always bought and cooked as well. And then boom: so much broccolini, which doesn’t taste all that great the next day.
My favorite way of using leftover steamed broccoli is in soups. The slightly slimy quality that it takes on while sitting in the fridge disappears when you blend it into a tasty soup.
If you don’t have leftover broccoli, have a high-speed blender, and would rather not take time to steam your broccoli, you can blend everything on high for 6 to 8 minutes until the soup is steaming in the blender.
I’m really into simple meals right now. I don’t want to spend more than 30 minutes on something because my ability to digest food has been a little spotty lately. Investing into a more elaborate meal is just depressing when you can’t enjoy it. But I would enjoy this Broccoli Pistachio Soup anytime.
Broccoli Pistachio Soup
- 1 cup unsweetened almond milk or nut/soy milk of choice
- 1/2 cup shelled unsalted pistachios measured with their shells on and then unshelled
- 2 cups steamed broccolini or broccoli, roughly chopped
- salt, to taste I used a 1/2 teaspoon
- white pepper, to taste
- toasted unsweetened flaked coconut (optional)
- banana slices (optional)
- pistachios (optional)
Combine the almond milk, shelled pistachios, and broccoli in a high-speed blender. Slowly increase speed to highest setting and blend until completely smooth, pressing down with a tamper if necessary.
If don’t have any leftover broccoli or don’t feel like steaming it, you can use raw broccoli instead. Just blend on the highest setting for 6 to 8 minutes until steam starts escaping from the top of the blender.
This soup can be served chilled, at room temperature, or hot.