Creamy Avocado + Winter Greens Soup

 
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When winter arrives, I tend to set salads and smoothies aside in favor of more seasonally appropriate options, like broths, soups, stews, curries, etc. I still like to get plenty of greens, however. This soup is my answer. A creamy and inviting blend for winter, this soup is also nutrient-dense. Plus, I’ll sign-up for avocado anything.


 

ingredients

  • ½ red onion, diced 

  • Coconut oil 

  • ¾ cup raw cashews (soaked in water for 15 minutes) 

  • 2 tsp sea salt 

  • 1 large head of broccoli, chopped 

  • 2 large handfuls of spinach 

  • 1 16 oz. can full-fat coconut milk 

  • Water 

  • 2 avocados 

Toppings:

  • Kale chips 

  • Pine nuts 

  • Cooked, or toasted quinoa 

 
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instructions

  1. In large pot, heat coconut oil on medium high. 

  2. Once hot, add onion, coat with oil and cook until translucent (2-3 minutes) 

  3. Drain cashews, add to pan and mix well 

  4. Add 2 tsp sea salt, stir well 

  5. Add chopped broccoli 

  6. Add coconut milk + 16 oz water (use emptied can of coconut milk) 

  7. Bring mixture to a boil, cover and turn to low heat, simmer 

  8. Cook soup for 10-15 minutes (broccoli should be soft to the cut of a knife) 

  9. Slice avocados in half and spoon all four halves into mixture, stir well 

  10. Simmer for another 5 minutes (add water if needed, mixture will thicken during blending) 

  11. Take pot off heat and let stand 5 minutes 

  12. Using an emulsion blender, blend contents of soup until smooth and creamy 

  13. Dish into bowls and top with kale chips, pine nuts, or quinoa 

  14. Serve immediately 


 

Recipe Key

Vegan

Best in: Fall, Winter

Best for: Vata and Pitta doshas