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Creamy Broccoli and Avocado Soup

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entrée
Servings 4 servings


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 cup celery, diced
  • 4 cups broccoli stalks, peeled and chopped
  • 1 tsp thyme
  • 1/2-1 tsp curry powder, to taste
  • 1/2 tsp sea salt
  • 4 cups water
  • 1 avocado
  • 3 tsp lime or lemon juice
  • 1 1/2 tbsp pumpkin seeds, (pepitas) raw for garnish


  • Heat olive oil in a medium saucepan over medium heat.
  • Add onion, stir and cook until soft, about 4 minutes, then add garlic and cook until lightly browned. Add celery and cook for another 3 minutes. Add broccoli and cook for another 2 minutes. While continuing to stir the broccoli mixture, add the thyme, curry powder and sea salt. Incorporate well. Add water and bring to a boil and cook, covered, until bright green and tender, about 20 minutes. Remove from heat, and let cool slightly.
  • Transfer soup to blend in a high-speed blender and puree with avocado and 3 teaspoons of lime or lemon juice. An immersion blender or traditional blender may also work. Pour blended soup into serving bowls. Garnish with pumpkin seeds.


If using a standard blender to purée the soup, fill the container halfway while leaving the hole in the lid open and covered loosely with a dishtowel. This will allow the heat to escape.
Nutrient Analysis: 
Serving size: 1 1/3 cups Calories: 185, Fat: 11 g, Saturated fat: 1 g, Carbohydrates: 20 g, Sugar: 2 g, Sodium: 200 mg, Fiber: 4 g, Protein: 9 g, Cholesterol: 0 mgequation.pdf
Keyword Dairy-Free, Gluten-Free, Nut-Free, paleo