creamy broccoli & avocado soup

By foodiva

Ingredients

• 3 tbsp butter
• 1 ⁄2 large onion, chopped
• 1 ⁄2 tsp celery seed (dried)
• 2 cups low-sodium chicken broth
• 1 ⁄2 cup water
• 3/4 can full-fat coconut milk
• 4 cups broccoli, chopped (about 2 heads of broccoli)
• 4 cups zucchini, chopped (about 2 medium zucchini)
• 1 small to medium avocado
• 1/2 tsp ground black pepper, more to taste
• 1 tsp cumin, more to taste
• 1 tsp turmeric, more to taste
• 1/8 tsp cayenne, more to taste
• Optional (depending on your heat tolerance)
• 1 tbsp chipotle in adobo sauce (sub Sriracha if you don’t have this on hand)

Preparation

Step 1

Instructions
In a medium stock-pot over low to medium heat, add butter, onion, and spices
Sautee until the onions have softened
Add all of the other ingredients (except the avocado), and bring to a boil.
Reduce the heat to low and cook until the vegetables are tender.
Add the avocado, blend with an emulsion blender until creamy (blending the soup in batches in your blender will work as well)
If you prefer your soup less creamy, add more water, ¼ cup at a time, until reaching your desired consistency

Instructions