Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about five minutes. Add garlic and cook one minute more, stirring often. Add vegetable broth, potato, thyme, cumin, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 15 minutes, or until potato is tender.
Meanwhile, toast pistachios in a dry skillet over medium heat, about four minutes, shaking pan often to avoid burning. Set aside.
Stir broccoli and spinach into broth, and simmer five minutes more. Stir in pistachios, almond milk and lemon juice. Purée soup, in batches if necessary, in a blender until smooth. Serve garnished with sun-dried tomatoes or chili oil.
Recipe Notes
Per serving: 182 calories, 8 g protein, 8 g fat (1 g saturated fat), 24 g carbohydrates, 7 g fibre, 0 mg cholesterol, 268 mg sodium.