Creamy Broccoli Soup

• 2 tbsp avocado oil
• 1.25 cups white onion, diced
• 5 garlic cloves, sliced
• 1.5 tsp salt, divided
• 2 lbs broccoli florets and stems (Cut broccoli into 1" florets. If your broccoli has a long stem, peel tough outer layer, then slice stem ¼" thick.)
• 1 tsp cumin
• 1/4 cup parsley leaves
• 1 cup white beans
• 2 tbsp apple cider vinegar
• 5 cups water

Step 1

Place a stock pot on medium heat and add avocado oil once warm. When the oil begins to shimmer, add onion and 1/2 tsp salt to the pot and stir it occasionally for 3-4 minutes until fragrant and just translucent. Add garlic and stir frequently for 2-3 minutes until garlic just begins to brown. 

Step 2

Add broccoli and cumin, and stir to mix well. Cook for 5 minutes, adding a bit of oil or water, if necessary, to avoid burning. The broccoli should begin to turn tender. Add parsley, white beans, vinegar and the remaining tsp of salt. Mix to combine. 

Step 3

Add water and turn up the heat. Once it reaches a boil, turn the heat down to a simmer, and cover with the top slightly ajar to help the broccoli retain its green color. Cook for 7-10 minutes, or until the broccoli is fully tender. 

Step 4

Carefully spoon the mixture into a heat-safe blender, and blend until it’s super creamy. Taste for salt, top with parsley stems and serve hot.