"Cream" of Broccoli Soup

INGREDIENTS

1/2 cup chopped onions

1 teaspoon minced fresh garlic

1 1/2 teaspoons olive oil

1 1/2 tablespoons chopped pistachios

1/2 medium potato, peeled and diced

1/2 teaspoon curry powder

Pinch turmeric

2 cups Vegetable Stock (see recipe)

2 cups chopped broccoli

1/2 teaspoon salt

Pinch white pepper

INSTRUCTIONS 

1.  In a medium saucepan, sauté onions, shallots and garlic in oil until translucent. Add pistachios. Add potatoes, curry powder and turmeric and cook over low heat for 5 minutes.  

2.  De-glaze with vegetable stock and bring to a boil. Add broccoli and simmer over medium heat for 15 minutes. Cool slightly.

3.  Transfer mixture into blender container and puree until smooth. Add salt and pepper.

* For an even more nutrient-dense soup, substitute ¼ cup of cashews for the ½ of potato in the recipe.  You might need to increase the vegetable stock or water if the soup is too thick.