Broccoli Soup with Pistachio Gremolata recipe

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Ingredients

1 tablespoon olive oil
1 leek, thinly sliced
3 teaspoons minced garlic, divided
1 teaspoon chopped fresh thyme, divided
¼ teaspoon crushed red pepper
4 cups low-sodium vegetable broth
4 cups broccoli florets, divided
2 cups cauliflower florets
¾ pound Yukon gold potatoes, peeled and chopped
½ cup grated Pecorino Romano cheese
1 small lemon, zested and juiced
½ teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons coarsely chopped shelled pistachios

Nutrition Info

175.1 calories
carbohydrate: 24.6 g
cholesterol: 10.3 mg
fat: 6.6 g
fiber: 4.7 g
protein: 7.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 496.4 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic, cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper, cook until fragrant, about 1 minute more.

  2. Stir in broth, 2 cups broccoli, cauliflower, and potatoes, bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.

  3. Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.

  4. Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.

Recipe Yield

6 servings

Recipe Note

Cauliflower and Yukon gold potatoes add richness to this cream-free broccoli soup that's topped with a refreshing parsley-pistachio gremolata.

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