Friday, January 27, 2017

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.

  • 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 
  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!

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