Ingredients
1/4 cup chopped onions
1/4 cup chopped shallots
1 teaspoon minced fresh garlic
1 1/2 teaspoons canola oil
1 1/2 tablespoons chopped pistachios
1/2 medium potato, peeled and diced
1/2 teaspoon curry powder
Pinch ground turmeric
2 cups Vegetable Stock (or broth)
2 cups chopped broccoli
1/2 teaspoon salt
Pinch white pepper (or black)
1 teaspoon minced pistachios (for garnish)
Preparation
In a medium saucepan, saute onions, shallots, and garlic in oil until translucent. Add pistachios. Add potato, curry powder and turmeric and cook over low heat for 5 minutes. Deglaze pan with vegetable stock and bring to a boil. Add broccoli and simmer over medium heat for 15 minutes. Cool slightly. Transfer mixture to a blender container (or use a stick blender!) and puree until smooth. Add salt and pepper. Garnish each bowl with 1/4 teaspoon minced pistachios
