Avocado & Broccoli Soup - California Avocados

HomeRecipesOtherBlogger RecipesNo Waste Avocado & Broccoli Soup

Total Time: 30 min

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Cook Time: 20 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 490

Total Fat 40g

Saturated Fat 6g

Trans Fat 0g

Polyunsaturated Fat 4.5g

Monounsaturated Fat 27g

Cholesterol 5mg

Sodium 2040mg

Total Carbs 29g

Dietary Fiber 13g

Total Sugars 9g

Protein 11g

Potassium 1426mg

Vitamin A 374 mcg; Vitamin C 204 mg; Calcium 172 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 273 mcg; Omega 3 Fatty Acid 0.54 g

% Daily Value*: Vitamin A 40%; Vitamin C 230%; Calcium 15%; Iron 20 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This broccoli avocado soup is not only a delicious, hearty, colorful, nutrient-dense and comforting meal but also an incredible way to limit waste in your kitchen.

We love comfort foods at California Avocados, and if you do too, try our other comfort food recipes!

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Serves: 4

Ingredients
Instructions

No Waste Broccoli Avocado Soup Ingredients: 1 Tbsp. olive oil, avocado oil, butter or ghee 1 medium sweet onion, roughly chopped 3 cloves garlic, roughly chopped 1 tsp. sea salt 1/2 tsp. black pepper 1 1/2 lb. broccoli, cut into florets, stems peeled and cut into rounds 6 cups chicken broth or vegetable broth 1/2 lemon, juice only 2 cups baby spinach, kale, Swiss chard or other greens, roughly chopped 1 cup fresh parsley, roughly chopped, stems removed 2 ripe, Fresh California Avocados, reserve 1/2 avocado for serving, seeded and peeled 1/3 cup herb infused oil, to taste (see make-ahead recipe below) Herb Infused Oil Ingredients: 1/3 cup olive oil 1 tsp. lemon zest 1/4 cup parsley, roughly chopped 1/4 cup basil, roughly chopped 1/8 tsp. sea salt, or to taste 1/8 tsp. red pepper flakes, or to taste

No Waste Broccoli Avocado Soup Instructions:

Heat olive oil (or other cooking fat) in a large saucepan over medium heat, sauté the chopped onion until 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 a lid and allow to simmer until the broccoli florets and stems are tender, approximately 10-15 minutes.
Add the lemon juice, greens, parsley and avocado. Stir to combine.
Turn off the heat and using a handheld immersion blender, or working in batches in a high-speed blender, puree the soup until creamy and smooth.
Serve by topping with the remaining avocado (sliced or diced) that was saved for serving and a drizzle of the herb infused oil.

Herb Infused Oil Instructions:

Combine all ingredients in a bowl and stir together.
Set aside until ready to serve with soup.

Serving Suggestion: In addition to the avocado topping, include lemon zest and additional red pepper flakes for extra flavor.

Beverage Pairing: Tall glass of water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.