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Broccoli Soup with Pistachio Gremolata

"Cauliflower and Yukon gold potatoes add richness to this cream-free broccoli soup it truly is topped with a fresh parsley-pistachio gremolata."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 6M	Ready in : 55M

• Heat oil in a huge saucepan over medium warmth. Add leek and a couple of teaspoons garlic; cook, stirring, till smooth, three to four mins. Stir in half teaspoon thyme and crushed purple pepper; cook till fragrant, about 1 minute more.
• Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, blanketed, until very smooth, approximately 10 minutes.
• Blend with an immersion blender until very clean. Stir in cheese, lemon juice, salt, and ultimate 2 cups broccoli. Simmer, protected, till broccoli is just gentle, about 5 minutes.
• Make gremolata by stirring collectively final 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.

Notes :

• Substitute pine nuts for the pistachios if favored.
• Instead of the use of an immersion blender, you may cool the soup slightly, then combination in batches in a blender or meals processor. Return to the saucepan to complete.

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