Name: Broccoli Soup with Pistachio Gremolata
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Leek, thinly sliced - 1; Minced garlic, divided - 3 teaspoons; Chopped fresh thyme, divided - 1 teaspoon; Crushed red pepper - ¼ teaspoon; Low-sodium vegetable broth - 4 cups; Broccoli florets, divided - 4 cups; Cauliflower florets - 2 cups; Yukon Gold potatoes, peeled and chopped - ¾ pound; Grated Pecorino Romano cheese - ½ cup; Lemon, zested and juiced - 1 small; Salt - ½ teaspoon; Chopped fresh parsley - 2 tablespoons; Coarsely chopped shelled pistachios - 2 tablespoons

Ingredients for - Broccoli Soup with Pistachio Gremolata

1. Olive oil 1 tablespoon

2. Leek, thinly sliced 1

3. Minced garlic, divided 3 teaspoons

4. Chopped fresh thyme, divided 1 teaspoon

5. Crushed red pepper ¼ teaspoon

6. Low-sodium vegetable broth 4 cups

7. Broccoli florets, divided 4 cups

8. Cauliflower florets 2 cups

9. Yukon Gold potatoes, peeled and chopped ¾ pound

10. Grated Pecorino Romano cheese ½ cup

11. Lemon, zested and juiced 1 small

12. Salt ½ teaspoon

13. Chopped fresh parsley 2 tablespoons

14. Coarsely chopped shelled pistachios 2 tablespoons

How to cook deliciously - Broccoli Soup with Pistachio Gremolata

1 . Stage

Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic; cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper; cook until fragrant, about 1 minute more.

2 . Stage

Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.

3 . Stage

Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.

4 . Stage

Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.