Broccoli and Avocado Cream Soup (Vegan)
Servings: 3 soup bowls
Print RecipeThis fancy cream soup is prepared with broccoli and avocado, plus a few other vegetables, it’s absolutely delicious, super healthy, has the perfect creamy texture and it’s vegan. Enjoy it and share it with everyone!
Equipment
- Cooking Pot
- Blender
Ingredients
- 1 sweet potato (skin removed)
- 1/2 parsnip (skin removed)
- 1 big stick celery
- 1 slice fennel
- 1 yellow bell pepper
- 1 carrot
- 100-150 g frozen broccoli
- 1/2 avocado (skin and seed removed)
- 2-3 cloves garlic
- 1 tsp Himalayan salt
- 1-2 tsp dried lovage
- black pepper (to taste)
- paprika (sweet or hot, to taste)
Instructions
- Prepare all the veggies (cut, peel or chop) and add them into a pot.
- Bring to a boil and cook until the sweet potatoes have become tender.
- Remove from heat and drain the water in a separate bowl. Let the veggies cool down for a few minutes.
- Add cooked veggies into the blender, followed by raw avocado, spices and salt.
- Puree on medium speed until reaching the desired consistency. If you feel like your blender needs more power to puree everything, add a bit of the water used for cooking the veggies.
- That’s it! Transfer cream soup into dedicated soup bowls, garnish and serve with your favorite extras.
Notes
I served this soup with raw salted pistachio, but walnuts, pecans and even cashew will work great.
Sometimes you may end-up with a cream soup that’s a bit on the thick side. That’s perfectly normal, simply add a bit more water and blend again for 10-20 seconds to incorporate and thin soup.
This cream soup can be served hot or cold, plus this soup reheats easily.