Broccoli and Avocado Cream Soup (Vegan)
Servings: 3 soup bowls
This fancy cream soup is prepared with many different vegetables, it’s absolutely delicious, has the perfect creamy texture and it's vegan. Enjoy it and share it with everyone!
- 1 sweet potato (skin removed)
- 1/2 parsnip
- 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)
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, next to add 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 the cream soup into dedicated soup bowls, garnish and serve with your favorite extras.
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 thicken.
This cream soup can be served hot or cold, plus this soup reheats easily.