In a cooking pot, add broccoli, cauliflower, green peas, mushrooms, carrot, yellow pepper and celery.
Cover with water, bring to a boil and cook for a few minutes, until the carrots have become soft enough.
Transfer excess water into a separate bowl and let the cooked ingredients cool down a bit (we’ll be using some of the water a bit later).
Once cooled down, add all the cooked vegetables into your blender (no water please).
Continue by adding the rest of the ingredients into the blender: extra virgin coconut oil, avocado, all the spices and salt.
Add 1-2 cups of the water on top of everything (use the water from cooked vegetables), just enough to make the blending process easier for your blender.
Puree all the ingredients in the blender until you obtain a creamy consistency. Consider adding more water if your blender has a hard time pureeing everything into a cream.
Once you’ve reached that creamy consistency, transfer into your favorite soup bowls, and garnish (i used black pepper, chili powder and herbs).
That was it. Serve hot or at room temperature. Enjoy your cream soup and share with someone close!