Creamy pistachio soup is a decadent dish blends the rich, nutty taste of pistachios with velvety smoothness for a culinary experience that’s both comforting and elegant.

“I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Wonderful Pistachios

Wonderful Pistachios are one of my favorite snacks so I was excited to participate in this Recipe Redux challenge. As a versatile diet staple, I enjoy adding them to salads, substituting them in recipes such as pesto or breading on chicken, and making energy bites or other snacks.

This creamy pistachio soup is full of flavor and can me enjoyed alone or used in recipes calling for cream of celery/mushrooms/chicken soups. It’s thick and packing healthy fat and protein. Creamy pistachio soup is unique in it’s taste and vibrant green color- I enjoyed photographing it as much as I enjoyed eating it.

As I dietitian I am frequently asked about healthy snacks for my clients and one of my personal recommendations is pistachios. The In-Shell Pistachios are known as The Mindful NutTM because they may help you “fool yourself full” because the leftover shells may provide a visual cue for portions, potentially helping to curb intake. We call this the Pistachio Principle.

This is definitely true for me- I often read for a handful of pistachios before dinner if I am hungry. Pistachios are known as The Skinny NutTM because they are one of the lowest calorie and lowest fat snack nuts. Creamy pistachio soup packs in the nutrition with every bite… often when we think of cream based soups we don’t associate them as healthy but this soup is different. It’s vegan and full of antioxidants so dig in!

Creamy Pistachio Soup

Ingredients

4 cloves garlic peeled and diced
1 potato peeled and cubed
2 jalapenos seeds removed and diced
1 large yellow onion chopped
2 leeks sliced thinly
6 celery stalks chopped
2 cups pistachios
3 cups broth
1/2 tsp salt
1 can coconut milk
2 TSBP dill de-stemmed

Instructions

Start by combining garlic, potatoes, jalapeno, onion, leeks, celery in slow cooker
Use shelled pistachios or remove shell before adding to slow cooker
Measure and add broth and salt
Cook on high for 4 hours.
Add coconut milk and dill
Puree with blender and serve warm
Garnish with pistachios and dill

How do you enjoy pistachios?? Get crackin!