Creamy Creamless Broccoli Soup

5 from 1 vote

Prep Time 10

Cook Time 20

Total Time 30

Servings servings @ 1 cup

Calories 82kcal

Author Brenda Bennett

2 tablespoons extra virgin olive oil or avocado oil
1/3 cup onion diced
2 cloves garlic minced or 1 tsp garlic powder
4 cups fresh broccoli florets
4 cups vegetable broth or homemade broth or chicken broth if not needing vegetarian
2 cups fresh spinach
4 ounces avocado 1 small
1 tablespoon lemon juice
sea salt & black pepper to taste
optional toppings: fresh parsley pine nuts, sour cream

Heat oil and cook onion and garlic on medium high heat until onion is tender and translucent.
Add broccoli and broth and bring to a boil.
Cover and simmer until tender, about 15-20 minutes.
Add spinach to pot.
Cut avocado in half, remove pit then pour lemon juice over avocado then mash and add to pot.
Use an immersion blender to blend soup until smooth or to your liking.
Storage: Once cooked and cooled, place in an airtight container in the fridge for up to 5 days.

6 g net carbs

This recipe was first published in March 2014.