Pistachio Leek Soup


1 3/4 cup shelled, unsalted pistachios

2 Tbsp olive oil or butter

1 medium onion (chopped on cone #2)

2 garlic cloves (cone #1)

1 leek, trimmed and finely chopped

1/2 tsp cumin seeds, lightly toasted in dry pan and ground with mortar and pestle

1 Tbsp arrowroot powder mixed with 2 Tbsp water

4 cups chicken broth (or vegan substitute)

1/2 tsp salt

1/2 tsp black pepper

1 orange, juice and zest on cone #1

1 lime, juice and zest on cone #2


For topping:

1/4 c Greek yogurt

1 Tbsp pistachios, roughly chopped and toasted



Blanch pistachios in boiling water for 2 minutes, Drain and put in water to remove skins.

Heat oil and fry onions, leeks, and garlic until soft.

Add ground toasted cumin, arrowroot paste, stock, salt, and pepper. Simmer for 10-15 minutes.

Combine soup and pistachios in food processor until smooth.

Add orange and lime juice.

Heat through, adjust seasonings to your preference, and serve with toppings.

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