Broccoli-pistachio soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 head of broccoli, chopped into florets
• 4 cups vegetable broth
• 1/2 cup shelled pistachios
• Salt and pepper to taste
• Optional: 1/4 cup heavy cream or coconut milk for added creaminess
• Optional toppings: chopped pistachios, grated Parmesan cheese, or a drizzle of olive oil

Instructions:

1. 1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until softened, about 5 minutes.
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3. 2. Add chopped broccoli florets to the pot and sauté for another 2-3 minutes.
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5. 3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 15-20 minutes, or until broccoli is tender.
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7. 4. While the soup is simmering, toast the pistachios in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.

1. 5. Once the broccoli is tender, use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
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3. 6. Return the pureed soup to the pot (if using a blender), and stir in the toasted pistachios. If desired, stir in the heavy cream or coconut milk for added creaminess.
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5. 7. Season with salt and pepper to taste.
6. 8. Serve hot, garnished with chopped pistachios, grated Parmesan cheese, or a drizzle of olive oil if desired.