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Total approx time: 25-30 min

Vegan, GF

 

Ingredients:

• 3 Shallots, diced (can sub Red Onion if Shallots aren't readily available)

• 1 clove Garlic, diced

• 2 tbsp Olive Oil

• 4 cups Vegetable Stock

• 3 cups chopped Broccoli

• 2 cups chopped Spinach

• 1 handful of fresh Basil Leaves

• 1 Avocado

• 1 tsp Crushed Red Pepper

• Salt and Pepper to taste

 

Garnish options:

• Spiced Roasted Chickpeas

• 1 cup Tofu, cubed (cooked according to preference, I enjoy these pan fried in olive oil)

• 1 cup cooked Rice (cooked according to package)

• 1 cup Shrimp (cooked according to package)*not vegan friendly

 

Equipment:

• Large pot

• Ladle

• Slotted spoon

• Measuring spoons

• Cutting board

• Sharp Knife for dicing vegetables

• Blender

• Large Bowl/Container for storage

 

Process:

1. Add diced shallots, garlic and olive oil to your large pot and cook on low/medium heat until shallots are soft and translucent and garlic is fragrant, should take five or so minutes.

2. Add broccoli and vegetable stock and let simmer until broccoli is tender, should take seven to ten minutes or so. Remove 1 cup broccoli with slotted spoon and set aside. *Be sure to remove the 1 cup broccoli before it gets too soft

3. Add spinach and basil and simmer for about another minute.

4. Transfer soup to a blender, add avocado and blend on highest setting until smooth.

5. Return to pot, add remaining one cup of broccoli, crushed red pepper and salt and pepper.

6. Add additional garnish(es) of your choosing.

7. Enjoy immediately or later!