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Creamy Broccoli Soup

bowl of creamy broccoli soup topped with pistachios, parsley and sea salt and sesame seeds

Creamy Pistachio Broccoli Soup

Beth Bollinger of Nest Wellness
This decadent and creamy pistachio broccoli soup is loaded with veggie goodness and pistachios are the secret ingredient that make it creamy and delicious. This recipe was created for Levels Health to be nutrient dense, delicious and blood sugar friendly.
5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Soup
Servings 4 servings
Calories 245 kcal


  • ½ cup raw, unsalted pistachios soaked in 1 cup boiling water
  • 3 tbsp olive oil or avocado oil
  • 1 cup leeks chopped, about 1 large leek
  • 1 cup celery diced, about 2 stalks
  • 1 cup fennel chopped
  • 2-4 cloves, garlic peeled and roughly chopped
  • 4 cups broccoli florets chopped
  • 6 asparagus spears snap off woody ends and chop
  • 1 cup arugula
  • 3 cups organic bone broth or vegetable broth to keep this recipe vegan
  • 1 cup filtered water
  • 3 tbsp lemon juice
  • ¼ tsp fresh rosemary minced
  • 1 ½ tsp sea salt or to taste


  • Soak 1/2 cup pistachios in 3/4 cup boiling water and leave them to soak and proceed with the next steps.
  • Heat the olive or avocado oil in the bottom of a large soup pot over medium heat. Add leeks, celery, fennel, and garlic. Cook until the veggies are soft, about 3 minutes.
  • Stir in the broccoli and asparagus, and cover so the veggies steam- about 5 minutes until the broccoli is tender.
  • Stir in the arugula and add the broth to the veggies and bring to a simmer, until the arugula is bright green.
  • Drain the pistachios. Add the soaked pistachios and 1 cup water to a blender and blend until you have a smooth cream.
  • Working in batches, transfer the soup to the blender with the pistachio cream and puree until very smooth.
  • Return the soup to the pot and over low heat, stir in the lemon juice, aleppo pepper, rosemary, salt and pepper. Your soup is ready!
  • Delicious served warm or eaten cold with your choice of garnish: parsley, fresh rosemary, fennel, sesame seeds, a sprinkle of Malden sea salt, a drizzle of olive oil or some crushed pistachios.
  • Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.


Making your own bone broth is easy and economical and can be done in an instant pot or crockpot or on the stovetop. Always use grass fed and finished bones. Find my bone broth recipe here. Find my favorite source for grass fed and finished, regeneratively raised meat here. If buying good quality bone broth fits your lifetsyle better, I like this one.


Serving: 1gCalories: 245kcalCarbohydrates: 18gProtein: 7gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 944mgPotassium: 726mgFiber: 6gSugar: 6gVitamin A: 1445IUVitamin C: 95mgCalcium: 112mgIron: 3mg
Keyword broccoli soup, creamy broccoli soup, creamy soup, dairy free, green soup recipe, healthy soup recipe, keto soup, low carb, paleo soup recipe, soup recipe, VEGAN, veggie starter
Tried this recipe?Let us know how it was!

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