Green Soup with Pistachios

This Green Soup with Pistachios made of broccoli, green peas, spinach, arugula is hearty, creamy, and delicious. It does not require any cream or oil, but it super rich and smooth thanks to avocado!

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Anniversary Week

Hello everyone! Happy (almost) Friday!

I will be extra quick today because I’m a little behind. Andrew and I were celebrating 15 years (Dating, not the wedding anniversary) this week which was great. That was the reason I took a little break from blogging and other parts of my life. Thus, that is the reason I’m being slightly behind. On a side note, 15 years – seriously? I guess I should stop surprisingly asking “Where did January go?” / “Where did the entire year go?” They go, somewhere! lol.

Anyways, I’ve been having a soup kick this winter. That’s not strange because we do enjoy a lot of salads and soup in winter time. What’s surprising, is that I’ve been photographing them often. More that usually. By the way, if you missed this Broccoli Trout Soup, please do check; it’s so good!

Green Soup with Pistachios

This Green Soup with Pistachios is the winner! First of all, it takes just about 20 minutes or so from start to finish. Basically, you will need just to cook the broccoli. You don’t even need to sauté onions or garlic, and trust me without them this soup still tastes amazing. Secondly, there’s no any cream and even oil. Personally, I love adding a little knob of butter as it makes any cream soup so silky and smooth. But nope – not this time.

However, this Green Soup with Pistachios doesn’t taste bland at all! Indeed, it’s packed with flavour and texture. Well, may be not with the texture :) Broccoli, green peas, juicy spinach, and peppery arugula along with spices such as smoked paprika and chipotle. The avocado gives that amazing richness and silkiness while pistachios a nice crunch. In fact, I’ve added a part of pistachios in the soup, and I thick they give an extra, subtle, richness and sweetness, too. But feel free to omit them.

As you can see, this soup is healthy yet hearty, filling yet light, creamy yet without any cream, and utterly delicious. I hope you’ll enjoy it as well.

See you soon.


Green Soup with Pistachios

Recipe by Ben | HavocinthekitchenCourse: Soups


Prep time


Cooking time



This Green Soup with Pistachios with broccoli, green peas, spinach, arugula is hearty, creamy, and delicious. It does not require any cream or oil, but it super rich and smooth thanks to avocado!


  • ~ 1 lb. (about 400 gr.) broccoli florets, fresh or frozen

  • 1 cup green peas, frozen

  • 1 generous handful of spinach

  • 2 generous handfuls of arugula

  • 1 large ripe avocado, peeled and pitted

  • 1/2 cup hulled toasted and salted pistachios, for the soup

  • 1/4 cup hulled toasted and salted pistachios, for garnish

  • 4-5 cup of water

  • 1 tsp. salt or to taste

  • 1 tsp. Italian seasonings

  • 1 tsp. smoked paprika

  • 1/4 tsp. chipotle powder

  • 1/4 tsp. garlic powder


  • Add the broccoli and water in a pot, cover, bring to a simmer and cook until tender, for about 10 minutes or so.
  • Add the green peas, arugula, spinach, and spices, and cook 5 minutes.
  • Stir in 1/2 cup pistachios and avocado. Cook just for 1 minute and off heat. Puree, using an immersive blender. If you’re using a regular blender, you will need to cool it until easy to handle first. With this amount of water the soup is very thick. You can thin it up with more water, if desired.
  • Finely grind the remaining 1/4 cup of pistachios and garnish with it when serving. Enjoy!

6 thoughts on “Green Soup with Pistachios

  1. Katherine | Love In My Oven says:

    Happy dating anniversary to you! 15 years is a long time – I’ve been with Etienne for 8 and that feels like forever (haha).
    Those toasted pistachios look fantastic with the green soup! It is FREEZING here if you haven’t already heard. Give me all of the soup!

  2. Liz says:

    Happy anniversary! Congrats on 15 years!!! P.S. Gorgeous soup—we’re having a week of horribly cold weather and I need a lot of soup recipes to keep me warm :)

  3. David @ Spiced says:

    What an interesting soup, Ben! I love how you used toasted pistachios as a garnish – it looks awesome. And then including more toasted pistachios in the soup itself would really boost the flavor. We’ve been eating a lot of healthy soups here for lunches, and I think this recipe might need to go on the list next! I like the idea of using an avocado for creaminess – I’ve never done that in a soup. Yum! (P.S. Happy 15th anniversary!)
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