Creamy Broccoli Soup

1:00 PM

This is my favorite broccoli soup, so much so that we made it all through the summer. Now that fall is upon us it seems appropriate to share.

Creamy Broccoli Soup
Yield: 4 servings

1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable broth
  • 1 head broccoli, trimmed and chopped (6 cups)
  • 3 cups baby spinach
  • 1 avocado, chopped, plus more for garnish
  • Coarse salt and freshly ground black pepper

Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.

Transfer soup to blender and puree with avocado. Work in batches if needed. Adjust seasoning. Garnish with avocado and a drizzle of olive oil and a sprinkle more of peppers. Serve along side crusty bread for dipping.

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