Broccoli Soup with Pistachio Gremolata

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

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 175 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.