This anti-inflammatory Broccoli, Celery & Avocado soup is soooo tasty! It is proof that vegan food can taste creamy and delicious.
Broccoli has to be my favourite veggies because it does so much for your body! In fact, it does so much for us that we really should be eating it every day. One of its many benefits is its anti-inflammatory properties.
That is why this soup not only tastes incredible, but it also combats inflammation. I served mine with Easy Vegan Mushroom Quesadillas and crudités to boost veggie intake.
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This Creamy Broccoli, Turmeric, Celery and Avocado soup is fully loaded with nutrients. It is easy to make and perfect for family meal when served with crudités. It's an easy vegan dinner to make.
1 tbsp olive oil
1 onion (diced)
4 stalks celery (chopped)
2 heads broccoli (cut into florets)
5 cups vegetable stock
1– 2 tsp ginger
1 tsp salt
1 tsp. cayenne
¼ tsp. black peper
Melt conconut oil over medium heat in a large pot with a lid.
add the onion and celery and salt
cook for a couple of minutes, until onions are translucent
add garlic and turmeric and cook until fragrant, about a minute, being careful not to burn the garlic
Cover pot and cover over medium-low heat until broccoli is tender (approx 15 minutes)
Remove from heat
Add peeled and pitted avocad that is cut in half.
Pureee soup with a blender (working in batches) or with a stick blender. Puree until very smooth.
Check for seasoning, adding salt and pepper if needed.
Pour soup into bowls and add a squeeze of fresh lemon juice to each bowl.
Serve and enjoy.
Prep Time: 20 minutes Cook Time: 20 minutes Category: Main Course, Side Dish, Soup Cuisine: American
Saturated Fat: 1
Keywords: easy vegan dinners, easy vegan dinner recipes, easy vegan dinner recipes, easy vegan dinner recipe, easy vegan recipe lunch, easy vegan dinner idea, fast and healthy, make in advance, Vegan