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Creamy Broccoli-Avocado Soup

Prep: 30 minutes / Cooking: 30 minutes / Yield: 6 servings
Avocado adds a rich taste and creamy texture to green vegetable soups without milk or cream. This soup goes well with fish, poultry, or meat with a bright orange, yellow, or red vegetable or fruit. Baked corn tortilla chips would make a great accompaniment.
Ingredients
- 4 cups homemade or preservative-free chicken broth or stock
- 1 medium onion (1-1½ cups), thinly sliced or diced
- 2 to 3 small cloves of garlic, coarsely chopped
- ½ to 1 teaspoon unrefined sea salt (Celtic or Redmond Real Salt are best; reduce by one-half if using salted broth, then adjust upwards as needed), or to taste
- ½ to 1 teaspoon ground cumin
- ⅓ to ½ teaspoon ground chipotle (smoked dried Jalapeno pepper powder)
- 3 to 4 packed cups broccoli, tops cut into small florets, stalks peeled and thinly sliced, tough part discarded
- 2 large ripe (but not mushy) avocados, seeded, peeled, and chopped
- ¼ cup minced scallions, parsley or cilantro leaves, or red or yellow bell pepper (garnish)
- Hot sauce or ground black pepper or lemon pepper, optional
Directions
- Combine broth or stock, onion, garlic, sea salt, cumin, and chipotle in a 2- to 3-quart pot. Cover and bring to boil over high heat. Reduce heat to medium or medium-low and simmer for 15 minutes.
- Add the broccoli and bring to boil. Cover, reduce heat, and simmer until fork tender, about 15 minutes. Do not boil hard or overcook. Broccoli should remain bright green.
- Purée broccoli, onion, and broth mixture with the avocados in a blender, Vita-Mix, or food processor in 2 batches, until smooth and creamy. Add additional water ¼ cup at a time as needed to make a smooth purée. Taste and adjust seasoning as needed.
- Return the soup to the pot and heat gently. Do not cover! Ladle into bowls, garnish, and serve. Add hot sauce or black pepper at the table if desired. Served chilled in hot weather.
- Refrigerate leftovers and use within 3 days. Heat gently without boiling.
Variation
For a milder flavor, omit chipotle. Add ½ teaspoon ground black pepper or lemon pepper and ¼ teaspoon ground nutmeg.
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz (Planetary Press, 2004).
Check out other Rachel Albert recipes:
Soothing Ginger, Squash & Apple Soup
Steak with Cumin and Mustard Rub
Roasted Onion, Sweet Pepper & Salad Greens with Spice-Rubbed Steak
Published in the Price-Pottenger Journal of Health & Healing
Fall 2013 | Volume 37, Number 3
Copyright © 2013 Price-Pottenger Nutrition Foundation, Inc.®
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