Creamy {Vegan} Broccoli Soup

Ingredients

  • 1 tablespoon coconut oil
    1 medium onion
    2 garlic cloves, minced
    1⁄4 teaspoon red pepper flakes 5 cups veggie broth

  • 5-6 cups broccoli, roughly chopped 1 cup arugula
    11⁄2 cup kale, destemmed & chopped 1⁄2 cup parsley

  • 1 avocado, roughly chopped sea salt & freshly ground pepper

broccolisoup.jpg

Directions

  1. Heat the coconut oil in a large stockpot over medium-high heat. Add the onion and garlic. Continue cooking, stirring occasionally until the onions begin to soften and become translucent, about 5 minutes. Stir in the pepper flakes and combine well.

  2. Add the veggie broth and bring to a boil. Add the broccoli and kale. Cover and continue cooking until your veggies turn a bright green, about 2-3 minutes.

  3. Remove from the heat and stir in the parsley and arugula. Set the soup aside to cool for a bit.

  4. Add the avocado to the pot, and begin blending the soup in batches using your blender or food processor. Return the soup to the stock pot and season with salt & pepper. Warm over a low heat, if necessary.

**Serves 4 – 6.

Recipe from Springer Huseby