Hey, this soup is Vegan, Gluten-free, Paleo, Dairy-free … and full of flavor. You might look at the photo and the recipe and think you should add sour cream, parmesan cheese, or shredded cheddar, but I don’t think it needs anything extra. For me, this soup plus a salad makes an ideal lunch.
The avocados make it rich and creamy. You can make it without the green chiles and it’s very good, but I definitely prefer it with green chiles – they add another dimension to the flavor. I adapted this from a recipe at aharmonyhealing.com. This version has a smoother flavor and creamier texture along with a different character from the chiles.
I used mild chiles from Select New Mexico – and I definitely suggest staying with mild chiles. This soup has lots of flavor and I think increasing the heat with hotter chiles could make it overwhelming. I expect I might make this once a month or so; it’s a distinctive change of pace. I would serve this at get-togethers where you might serve cold cucumber soup or tomato aspic. You know, where people exclaim, “Isn’t it a gorgeous green? It goes perfectly with that beautiful centerpiece!” And then, “Wow, this tastes really good!” … and no issues of calories, fat, sugar, or whatever.
- 1 tbsp organic coconut oil
- ½ cup diced onion
- 1 stalk celery, diced
- 1 tsp Kosher salt
- 2 garlic cloves, minced
- ½ tsp ground turmeric
- 4 cups broccoli florets (no stalk)
- 1 bay leaf
- 3 14-oz cans vegetable broth
- ¼ tsp grated fresh ginger
- dash cayenne
- ⅓ tsp fresh ground black pepper
- ¼ cup mild diced green chiles
- 2 large avocados, peeled and pitted
- ½ fresh lime
- Optional: diced tomatoes, green onions, cilantro for garnish
- Melt coconut oil over medium heat in a large pot with a lid. Add onions, celery, and salt and cook until soft, about 5 minutes.
- Add garlic and turmeric and cook another 3 minutes while stirring.
- Add the vegetable broth, broccoli, bay leaf, ginger, cayenne, black pepper, and green chiles. Cover the pot and simmer on medium-low heat about 30 minutes until broccoli is tender.
- Remove from heat, fish out the bay leaf, then pour into blender and add the two avocados. You may need to add a bit at a time - the soup is 6 cups before adding the avocados, so a 1-quart blender will be almost full to the top.
- Blend until smooth, add the lime juice, and blend a few second more.
- Pour into soup bowls, garnish with tomatoes, onions, etc, and serve.
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