Description
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.
Ingredients
Scale
- 1 tbsp olive oil
- One onion (diced) (about one cup)
- Four stalks of celery (chopped)
- Two heads broccoli (cut into florets)
- One bay leaf
- 5 cups vegetable stock
- 1–2 tsp grated ginger
- 1 tsp salt
- 1 tsp. cayenne
- ¼ tsp. black pepper
- Two lemons
Instructions
- Melt coconut oil over medium heat in a large pot with a lid.
- Add the diced onion, celery and salt.
- Cook for a couple of minutes until onions are translucent and golden.
- Add garlic, ginger turmeric and cook until fragrant, being careful not to burn the garlic.
- Add broccoli florets and bay leaf, then cover the pot and cover over medium-low heat until broccoli is tender (approx 15 minutes)
- Remove from heat and take out the bayleaf
- Add peeled and pitted avocado that is cut in half.
- Puree 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 squeeze a bit of fresh lemon juice into each bowl.
- Serve and enjoy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish, Soup
- Cuisine: American
Nutrition
- Calories: 186
- Sugar: 11
- Sodium: 1891
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 11
- Protein: 10
