Ingredients:
- 1 cup broccoli, chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves fresh garlic, minced
- 1/3 cup low-fat milk
- 1 ¼ cup low-sodium vegetable broth
- 1 cup fresh spinach
- 1/2 avocado
- 1 cup homemade croutons
- 4 teaspoons Parmesan cheese, grated
- kosher salt to taste
- freshly ground pepper to taste
Directions:
- Place a medium-sized stockpot over medium-high heat.
- Add 1 tablespoon of olive oil to the preheated pan.
- Add onion and garlic to the pan and sauté until translucent.
- Add broccoli, vegetable broth and milk to the pan.
- Reduce heat and bring to a simmer.
- Cook ingredients until the broccoli is just crisp-tender.
- Add broccoli mixture to a blender with a tight-fitting lid.
- Make sure not to fill the blender more than half full at a time.
- Add the avocado and spinach to the blender as well.
- Carefully pulse the ingredients until smooth and creamy.
- Taste soup and adjust seasoning with salt and pepper.
- Return soup to pot and heat back up to serving temperature.
- Garnish soup with croutons and Parmesan cheese.