This soup is not only loaded with healthy vegetables, it is filling and satisfying. The addition of the pistachio nut “cream” and grass fed butter add good fats, vitamins and minerals. Swap out vegetables and spice it up to your liking. Topped with a drizzle of olive oil and rosemary and pistachio garnish makes this a delight to behold. This is also great to throw in a thermos for an on-the-go lunch. (For additional protein, throw in some pre cooked rotisserie chicken)
Core & Advanced Plan
1/2 cup raw pistachios (soaked in 1 cup boiling water)
3 tablespoons coconut oil or avocado oil
1 large leek, sliced
2 organic celery stalks, sliced
1 head fennel
3 cloves garlic, chopped
4 cups organic broccoli
6 asparagus spears, cut in chunks
1 cup organic arugula
3 cups bone broth or vegetable broth for vegetarian version
2 tablespoons grass fed butter
1/2 teaspoon red chili flakes
1-2 teaspoons sea salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary or garnish with fresh rosemary
1/8 teaspoon freshly grated nutmeg (you can leave this out but it gives it an amazingly distinct flavor addition)
Add the avocado oil to a dutch oven. Add the leek, celery, fennel and garlic and sautee until softened. Add the broccoli and asparagus and a splash of the bone broth and put a lid on to steam the added vegetables until soft.
Add the rest of the bone broth, butter and spices and cook until well combined.
Blend the soaked pistachios with 1 cup filtered water and add to the vegetables.
Either add in batches to a blender and blend until smooth and add back to a pot OR use an immersion blender to blend everything into a creamy soup. Top with pistachios, fresh rosemary, arugula, and a drizzle of olive oil if desired.
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