Ingredients
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 low-sodium 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
Directions
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 blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
*Note* – I made without spinach (because I was out) and did not drizzle olive oil at the end. I also added half of a can of coconut milk for extra creaminess. I used a blender, and blended in batches, but an immersion hand blender would work best. Definitely don’t skip the avocado as garnish, it’s delish.
Recipe from: Whole Living