Creamy Broccoli Soup


Recipe courtesy Nest Wellness


Serving = 4 servings

  • ½ cup raw, unsalted pistachios (soaked in 1 cup boiling water)
  • 3 tbsp olive or avocado oil
  • 1 cup leek 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 vegetable or bone broth
  • 1 cup filtered water
  • 3 tbsp lemon juice
  • ¼ tsp fresh rosemary minced
  • 1 ½ tsp sea salt


  1. Soak 1/2 cup pistachios in 3/4 cup boiling water and leave them to soak and proceed with the next steps.
  2. 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.
  3. Stir in the broccoli and asparagus, and cover so the veggies steam – about 5 minutes until the broccoli is tender.
  4. Stir in the arugula and add the broth to the veggies and bring to a simmer, until the arugula is bright green.
  5. Drain the pistachios. Add the soaked pistachios and 1 cup water to a blender and blend until you have a smooth cream.
  6. Working in batches, transfer the soup to the blender with the pistachio cream and puree until very smooth.
  7. Return the soup to the pot and over low heat, stir in the lemon juice, aleppo pepper, rosemary, salt and pepper.
  8. 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.

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