Broccoli Avocado Soup with Beet Greens

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion (diced)
• 6 cups chicken stock/broth (or vegetable broth)
• 2 medium heads broccoli (florets and stems)
• 1 avocado
• 2 cups beet greens (packed (spinach, chard, kale, or other greens can also be used))
• 2 tablespoons fresh parsley (chopped)
• juice of one lime
• kosher salt (to taste)
• black pepper (to taste)
• extra olive oil, toasted pepitas, extra parsley, black pepper (for serving (optional))

Method

1. Sautè the onion in a large pot in the olive oil (1 tablespoon) until softened (about 3 minutes).3 min timer
2. Add the stock (6 cups), salt and pepper to taste, and broccoli florets and stems. Bring to a boil and simmer for 15 minutes (or until broccoli is tender). Add the beet greens (2 cups) and parsley (2 tablespoons) and stir until wilted (about 2 minutes).15 min timer
3. Add the avocado and lime juice and use an immersion blender to blend the soup to a puree. Alternatively, you can use a standing blender in batches.
4. Taste and adjust seasoning as necessary.
5. Serve the soup hot topped with toasted pepitas, a drizzle of olive oil, pepper, and extra parsley, if desired.