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+ servings

Cream of Broccoli and Avocado Soup


  • 3 tbsp butter
  • ½ large onion chopped
  • ½ tsp celery seed
  • 2 cups chicken broth (low sodium, if you have it)
  • ½ cup water
  • ¾ can full-fat coconut milk
  • 4 cups broccoli, chopped (about 2 heads of broccoli)
  • 4 cups zucchini, chopped (about 2 medium zucchini)
  • 1 small to medium avocado
  • ½ tsp ground black pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • tsp cayenne (more or less depending on your tolerance for heat)

  • Optional depending on your heat tolerance
  • 1 tbsp chipotle in adobo sauce (or Sriracha if you don’t have this on hand)


  • In a medium stock-pot over low to medium heat, add butter, onion, and spices
  • Saute until the onions have softened
  • Add all of the other ingredients (except the avocado), and bring to a boil. Reduce the heat to low and cook until the vegetables are tender.
  • Add the avocado, blend with an emulsion blender until creamy (blending the soup in batches in your blender will work as well)
  • If you prefer your soup less creamy, add more water, ¼ cup at a time, until reaching your desired consistency