Matt and I are trying to eat healthier this week. Unfortunately that means eating green mush soup.
Actually, I am being dramatic. It was pretty tasty, considering it is bright green. I dare you to try it.
Creamy Broccoli Soup (via Whole Living)
Ingredients
1 Tbsp coconut oil
1 medium yellow onion, diced
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 cups cleansing broth*
1 head broccoli, trimmed and chopped (6 cups)
3 cups baby spinach
1 avocado
course salt and freshly ground pepper
Directions
- Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
- Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
Refrigerate soup in an airtight container up to 3 days.
