Broccoli Avocado Soup
A smooth and creamy green soup topped with kale and pistachios.
Happy September! It is my favorite month of year - fall begins, marching band season is in full swing (football is happening too), and it’s my birthday month. We recently stopped doing soup all year round and now that it’s September, we have soup back on the menu once a week. This soup was a really different soup for us because I don’t think we’ve ever done a soup with avocado as one of the bases. We definitely have never had a recipe with pistachios that I can remember (although I do love them). So this was a change of pace for us! It was a smooth and creamy soup and we loved the kale and pistachios for the salty crunch!
What You Need:
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves minced garlic
4 cups vegetable broth
16 oz. frozen broccoli florets
8 oz. frozen diced Haas avocados
Salt and pepper, to taste
1/2 cup roughly chopped salted pistachios
Kale chips, crumbled
Directions:
Heat oil in a large saucepan over medium high heat. Add onion and garlic and cook for about 5 minutes.
Add broth and broccoli. Increase heat to high to bring to a boil.
Once boiling, reduce heat to low and simmer for 5 minutes.
Add avocados and simmer for an additional minute.
Use an immersion blender to puree or carefully transfer to a blender and puree.
Season with salt and pepper.
Serve topped with pistachios and kale chips.
Recipe from Kroger