Broccoli and avocado soup
Broccoli and avocado soup
Serves 2
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 small head of broccoli (about 2 cups florets), chopped
- 2 cups vegetable broth (low-sodium)
- 1 ripe avocado, peeled and pitted
- 1 tsp chilli flakes
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Method
- Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 2–3 minutes until translucent. Add the chopped broccoli florets and stir.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 8–10 minutes or until broccoli is tender.
- Carefully transfer the cooked broccoli mixture to a blender. Add the ripe avocado, chili flakes, and fresh lemon juice. Blend until smooth and creamy. You can also use an immersion blender directly in the pot.
- Taste the soup and season with salt and pepper as desired. Adjust the consistency with a bit more broth or water if needed.
- Pour the soup into bowls and enjoy
Benefits
Avocados are rich in monounsaturated fats, which improve insulin sensitivity and help regulate blood sugar levels. These healthy fats also slow the absorption of carbohydrates, keeping blood sugar levels more stable.
Broccoli is rich in fiber, vitamins C and K, and antioxidants, which help support overall metabolic health and reduce inflammation.
Both avocado and broccoli are low glycemic foods, meaning they have minimal impact on blood sugar levels. They release glucose slowly into the bloodstream, helping to prevent spikes in blood sugar.
Lemon juice adds vitamin C, which supports healthy blood vessels and may improve insulin sensitivity.
Nutritional value Per serve
- Cal 281
- Fat 22g
- Carbs 21g
- Fiber 8g
- Protein 6g