Ingredients

The following ingredients have 4 Servings
  • • 1 Tbsp  olive oil (plus more for drizzling)
  • • 1 medium yellow onion (diced)
  • • 2 cloves garlic (minced)
  • • 1/4 tsp red pepper flakes
  • • 4 cups vegetable broth
  • • 1 head broccoli (trimmed and chopped (6 cups))
  • • 3 cups baby spinach
  • • 1 avocado (chopped, plus more for garnish)
  • • Coarse salt and freshly ground black pepper

Instruction

  • 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 blender 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.