Broccoli Avocado Soup

I’m writing this as I enjoy a nice, warm cup of Holy Basil tea, and I can’t help but think that I never would have thought that I’d be sharing a soup recipe in the middle of May! Climate change sure is bringing us tumultuous weather!

We enjoyed this tasty soup earlier in the week, but I sure would enjoy some now!

I love adding avocados to just about anything because they lend a lovely creaminess to dishes, and they are an abundant source of heart-healthy mono-saturated fats. My son, Ben, sometimes finds broccoli to have a “bite” that he doesn’t really care for, and avocados have a nice ability to soften the edge.

This soup is ridiculously quick and easy to make, and I hope you enjoy.

Broccoli Avocado Soup

1 bunch of broccoli – chopped, stems trimmed – approx 4 cups
1 onion diced – approximately 1 cup
1 carrot shredded – approximately 1 cup
1 tablespoon of coconut oil
1 generous clove of garlic – minced
1 tablespoon fresh oregano
4 cups vegetable broth
1/2 large avocado (not one of those puny ones that comes in a bag)

Sauté carrot and onion in coconut oil. Once softened, add minced garlic, broccoli, oregano and vegetable stock. Bring to a boil and simmer for 15 – 20 minutes. Prior to serving, add avocado and blend with an immersion blender or transfer to blender and blend until smooth. Serve with fresh sprouts or other garnish.