Persian Spicy Pistachio Soup

Akbari, Aghaei, Fandoghi, Kalleh Ghouchi, Badami… the list of the different types of pistachios native to Iran, spanning back 4000 years, feels like it’s almost never-ending. Each have a particular shape, texture and taste. Any dish infused with the rich flavours of pistachios is a winner for me… Who agrees?

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Saute the onion, garlic, ginger, and leek in a few tablespoons of oil on a low-medium heat until softened.

Step 2

2. Grind the pistachios in a food processor and add into the same pot, mixing in the cumin, coriander, chilli, salt and pepper.

Step 3

3. Add in the vegetable broth and the plant milk and bring to a boil. Leave it to cook on a low heat, with the lid on for 45 minutes.

Step 4

4. After 45 minutes, blend the soup to reach a uniform consistency. Add the lime juice, adjust the salt and increase the chilli if you like!

Step 5

5. To serve, garnish with sprinkled chilli powder, pistachios, and extra virgin olive oil. Serve with delicious, toasted bread!

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