Broccoli Avocado Tumeric Soup

Perfect healthy cold weather soup! This is dairy/grain free and vegan (for those on restricted diets use veggie broth). It’s relatively easy to make. I don’t have a food processor, but my heavy duty blender did the trick. Just be very careful and start off slow. Don’t overfill, otherwise you could have scalding hot soup everywhere.

Ingredients:

• 1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, diced
• 1/2 red bell pepper diced
• 4 cloves garlic, minced
• 1/2 tsp chili powder
• 1 Tbsp turmeric powder
• 4 cups chicken stock or bone broth (for vegan use veggie broth)
• 1 head broccoli, trimmed and chopped (6 cups)
• 3 cups baby spinach
• 1 avocado, chopped, plus more for garnish
• Coarse salt and freshly ground black pepper 

                                                                                Directions:

1. Heat oil in a medium pot over medium heat. Add onion, garlic, bell pepper, chili powder, and turmeric and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
2. Transfer soup to blend and puree with avocado. I like a little texture, so I left 3 cups out and mixed in the blended portion with the reserved. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
3. Enjoy!