Creamy and deliciously spicy healthy green soup for any season.
| Servings | Prep Time | Cook Time |
| 6servings | 15min | 25min |
| Servings | Prep Time |
| 6servings | 15min |
| Cook Time |
| 25min |
Instructions
- Prepare all the required ingredients.
- In a large pot, warm up plenty of olive oil. Meanwhile cut celery, onion and garlic in large chunks. Once the oil is hot, add the vegetables and saute them until soft (about 5min).
- Place pistachios on a heated dry pan and roast them on medium heat for about 4-5 min. until they acquire a pleasant roasted aroma. Do not burn! When ready, remove from the heat and set apart a little bit for topping and decoration.
- Break broccoli into large florets. Add to the pot and saute for another 5 min.
- Peel potatoes and carrots and cut them in large pieces. Add these vegetables AND pistachios to the pot.
- Pour just enough water (preferably hot) over the vegetables to cover them. Bring to a boil and reduce the heat. Add salt, pepper and chili flakes. Let the vegetables simmer for about 10-15min until quite soft.
- When the vegetables are ready, use hand processor or blender to puree the soup. Make sure there are no chunky pieces left and the soup texture is smooth.
- Taste the soup and add spices if needed. Bring to a boil one more time and turn off the heat.
- Serve soup hot, topped with some pistachio kernels. Adding a tablespoon of fresh ricotta cheese (or another dairy-free soft cheese) is optional. Bon Nuppetie!
