Broccoli Avocado Soup

Broccoli Avocado Soup


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This amazing soup can be served warm or chilled. Stir in sour cream to make it even more rich and creamy.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

4-6 servings


  • 1 tbs. extra virgin olive oil
  • 1 shallow, minced
  • 4 C. vegetable broth
  • 1 large potato, peeled and chopped
  • 6 C. fresh broccoli florets
  • 1/2 tsp. kosher salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. chili powder
  • 1 tbs. fresh-squeezed lemon juice
  • 1 large avocado, peeled, pitted and diced

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Warm olive oil in a Dutch oven over medium heat. Add in shallots and cook for 3 minutes or until tender. Mix in garlic, vegetable stock and potatoes. Cook for 10 minutes or until potatoes are tender.

Mix in broccoli and cook for an additional 5 minutes. Stir in avocado. Transfer mixture to a blender. Blend for until smooth.

Add in salt, onion powder, ground pepper, chili powder and lemon juice. Stir until ingredients are well combined.

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