Broccoli, Avocado and Cilantro Soup

Winter means soup weather to me and I’m always trying to change it up from the regular repertoire. This soup was developed to use some excess cilantro before it bit the dust. Cilantro haters, please move along, nothing to see here!

The bright green colour is joyful, don’t you think?

A KitchenInspirations Original Recipe

Serves 2-4

Ingredients:

• 300 g broccoli
• 70 g sweet onion
• 30 mL olive oil
• 1 avocado
• 15 g cilantro
• 1 tbsp green curry paste (or to taste)
• 250 mL coconut milk (not the cream)
• 250-375 mL chicken stock
• 15 mL roasted garlic purée
• Splash of fresh lime juice
• Salt to taste

Directions:

1. Chop broccoli and onion into medium-small pieces and coat generously with olive oil. Roast at 375° F until tender.
2. Combine the roasted broccoli, onions, avocado, cilantro, green curry past, coconut milk, about half of chicken stock and roasted garlic puree and blend until very smooth, adding more chicken stock at achieve the desired viscosity for the soup. Push the soup through a fine sieve into a medium-sized pot and re-heat on medium-low.
3. Season to taste. Serve hot garnished with small roasted broccoli florets and cilantro.