CALIFORNIA
PISTACHIOS
d54280e1-17c5-4c56-9657-4b1c0053b41d
Pistachio Cilantro Soup
Pistachio Cilantro Soup with Dry Roasted with Sea Salt Organic Pistachios Kernels š« Thereās nothing like a š soup to keep you warm during these cold winter days! Have a bowl and enjoy a cozy evening
Cook Time
MINS
Total Time
MINS
Calories*
*per serving
Serves
Easy, Quick, Weekday, Spring, Vegan, Vegetarian, Pistachios, Italian, Asparagus, Gremolata, Side Dish, Gluten-Free
Ingredients
1 cup Dry Roasted with Sea Salt Organic Pistachios Kernels
1 tbsp. butter
Ā¼ chopped medium onion
2 garlic cloves
2 cups cilantro
4 cups chicken or vegetable broth
Feta cheese crumbs
Olive Oil for decoration
Method
1) In a pot, melt the butter over medium heat. Add the chopped onion and garlic, and sautĆ© until they become soft and fragrant, about 3ā4 minutes. Remove from heat once cooked.
2) Transfer the sautƩed onion and garlic to a blender. Add the cilantro (including leaves and stems), pistachios, and chicken or vegetable broth. Blend until the mixture is smooth and creamy. Taste the soup and adjust the seasoning with salt if necessary.
3) Pour the blended soup back into the pot and heat it over medium-high heat. Bring it to a boil, then reduce the heat to a simmer for a few minutes to ensure all the flavors are well combined.
4) Serve the soup hot in bowls. Drizzle with some olive oil and garnish with feta cheese crumbs and additional pistachios for a vibrant presentation. Enjoy!
Nutrition
Dietry Needs
Vegetarian
Heart Healthy
Gluten Free
Vegan
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