Cream of Broccoli Soup
Greens, greens and more greens. Soup for me is often a complete meal and this cream of broccoli soup is no different. It’s packed with fibre from the broccoli and spinach and has a silky, creamy finish from the avocado. It will be hard to stop at one bowl.
Ingredients: 1 tablespoon coconut oil 1 leek, sliced and rinsed well 1 clove garlic, minced 2 celery ribs, diced 2 large heads of broccoli, roughly chopped 4-5 cups vegetable stock 60g baby spinach ¼ avocadoMethod: Heat oil in large saucepan and sauté leek, garlic and celery for approximately 5 minutes. Add broccoli and stock, bring to the boil, then reduce heat and simmer for 15-20 minutes until broccoli is soft. Add the spinach and mix it in until it has all wilted. Remove soup from heat. Add the avocado and then either transfer into a high speed blender or use a hand mixer to blend it until smooth and creamy. Taste and adjust the seasoning if required.Serves 3-4