Creamy Broccoli and Avocado Soup

This soup is a delicious, hearty, colorful, nutrient-dense and comforting meal in a bowl. It is also an incredible way to limit waste in your kitchen!!

Creamy Broccoli and Avocado Soup

Ingredients 

• 1 tablespoon olive oil

• 1 medium sweet onion, roughly chopped

• 3 garlic cloves, roughly chopped

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 1 ½ lbs broccoli, cut into florets, stems peeled and cut into rounds

• 6 cups vegetable broth

• juice from 1/2 lemon

• 2 cups baby spinach, kale, Swiss chard or other greens (roughly chopped)

• 1 cup fresh parsley, roughly chopped, stems removed

• 2 Avocados, reserve 1/2 avocado for serving

For Serving:

• fresh herb infused oil

• lemon zest

• avocado, diced or sliced

• red pepper flakes

Herb Infused Oil For Serving:

• ⅓ cup olive oil

• 1 teaspoon lemon zest

• ½ cup roughly parsley and basil

• Sea salt, to taste

• Red pepper flakes

Instructions

• Make the infused oil and set aside. Stir all the ingredients together well and set aside to use for serving the soup.

• In a large saucepan set over medium heat, sauté the chopped onion in oil, butter or other cooking fat just until it turns translucent and tender.

• Add chopped garlic, season with salt and pepper, cook for another minute or two.

• Add the broccoli florets and stems along with chicken broth (veggie broth or water). Bring to a boil.

• Reduce the heat to low, cover the pan with lid and allow to simmer until the broccoli florets and stems are tender, approximately 10-15 minutes.

• Add the lemon juice, greens, herbs and avocado. Stir.

• Turn off the heat and using a hand held immersion blender or working in batches in a high speed blender, puree the soup until creamy and smooth.

• Serve topped with fresh avocado, herb oil or fresh herbs, lemon zest and red pepper flakes.