Creamy Avocado + Winter Greens Soup

When winter arrives, I tend to set salads and smoothies aside in favor of more seasonally aligned options, like broths, soups, stews, curries, etc. I still like to enjoy greens, however. This soup is my answer. It’s a creamy and inviting blend for winter and I’m on board with avocado anything.

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ingredients

• ½ red onion, diced 

• Coconut oil 

• ¾ cup raw cashews (soaked in water for 15 minutes) 

• 2 tsp sea salt 

• 1 large head of broccoli, chopped 

• 2 large handfuls of spinach 

• 1 16 oz. can full-fat coconut milk 

• Water 

• 2 avocados 

Toppings:

• Kale chips 

• Pine nuts 

• Cooked, or toasted quinoa 

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instructions

1. In large pot, heat coconut oil on medium high. 

2. Once hot, add onion, coat with oil and cook until translucent (2-3 minutes) 

3. Drain cashews, add to pan and mix well 

4. Add 2 tsp sea salt, stir well 

5. Add chopped broccoli 

6. Add coconut milk + 16 oz water (use emptied can of coconut milk) 

7. Bring mixture to a boil, cover and turn to low heat, simmer 

8. Cook soup for 10-15 minutes (broccoli should be soft to the cut of a knife) 

9. Slice avocados in half and spoon all four halves into mixture, stir well 

10. Simmer for another 5 minutes (add water if needed, mixture will thicken during blending) 

11. Take pot off heat and let stand 5 minutes 

12. Using an emulsion blender, blend contents of soup until smooth and creamy 

13. Dish into bowls and top with kale chips, pine nuts, or quinoa 

14. Serve immediately 

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Recipe Key

Fall, Winter

Main Dishes