Confession: this is another one of my husband’s recipes. He wanted a detox soup. We went to the store before I created a recipe so we just threw a bunch of things in the cart. When we got home, I lost my enthusiasm for cooking. It was a toasty-warm 63 degrees outside in Chicago – in February I might add! Like I want to be in the kitchen on a day like that! And usually he would rather be outside as well, but for some reason he just HAD to have soup R.I.G.H.T.N.O.W.
Somewhat exasperated, I turned on my heel with a “good luck with that make it yourself hope you have fun leave me outta this” sneer on my face. Thirty minutes later, he brought me a bowl. I ate it. I liked it. I apologized for not helping. He flashed a forgiving smile. All is good with the world.
Ingredients (serves 8 – 10)
4 cups roughly chopped broccoli
4 cups roughly chopped cauliflower
1 large sweet onion – diced
1 quart vegetable broth
2 cups water
3 celery stalks – sliced
3 carrots – sliced
1 Haas avocado – diced
1 can coconut milk
1/2 teaspoon chili flakes
1 tablespoon Herb de Provence
3 tablespoons extra virgin olive oil
salt, to taste
Directions
- In a large soup pot, saute the onion, Herb de Provence and chili flakes in the olive oil for about 5 minutes.
- Add in the remaining ingredients (except the avocado and coconut milk) and bring to a boil. Then cover and reduce the heat to low. Cook for 20 minutes until everything is cooked.
- Using an immersion blender or food processor, blend the soup until smooth.
- Add in the coconut milk and avocado and blend until completely mixed with soup ingredients. Salt to taste.
- Serve warm.
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