No Waste Broccoli Avocado Soup Ingredients:

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1 Tbsp. olive oil, avocado oil, butter or ghee

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1 medium sweet onion roughly chopped

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3 cloves garlic roughly chopped

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1 tsp. sea salt

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1/2 tsp. black pepper

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1 1/2 lb. broccoli cut into florets, stems peeled and cut into rounds

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6 cups chicken broth or vegetable broth

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1/2 lemon juice only

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

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1 cup fresh parsley roughly chopped, stems removed

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2 ripe, Fresh California Avocados reserve 1/2 avocado for serving, seeded and peeled

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1/3 cup herb infused oil to taste (see make-ahead recipe below)

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Herb Infused Oil Ingredients:

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1/3 cup olive oil

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1 tsp. lemon zest

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1/4 cup parsley roughly chopped

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1/4 cup basil roughly chopped

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1/8 tsp. sea salt or to taste

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1/8 tsp. red pepper flakes or to taste

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.