This vegetable soup is delicious, in addition to being very nutritious tastes delicious thanks to the pistachios.
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Ingredients4 portions
Preparation
Bring the broth to a boil and reserve. Peel and split the carrots and the pored well washed into pieces. In a saucepan put the oil, carrots and pores stirring to cook 10 minutes, taking care not to burn.
Add the cilantro to the saucepan, stir one more minute and add the broth, put salt and pepper to cook covered for 20 minutes until the vegetables are soft.
Peel the pistachios and chop them in food processor. Blend the vegetables with their broth and add the cream cheese and pistachios. Season with salt and pepper and serve immediately.
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