Creamy Avocado and Broccoli Soup

Eat your greens!

And don't waste those broccoli stems. Once you've trimmed the florets from your broccoli for dinner, save the stems. You can even stick them in the freezer until you have enough to use.

2 avocados
1 medium onion, diced
3 cups sliced broccoli stems
1 tbsp olive oil
1 clove garlic, minced
1  1/2 cups chicken broth
1 tsp lime juice
2 cups 10% table cream
1/4 tsp cumin
1/4 tsp salt
Pepper to taste


Heat onion and garlic in olive oil until translucent. Add broth and chopped broccoli stems and cook until tender. Add mashed avocado and lime juice and simmer 5 minutes.

Add cream and seasonings and blend in a food processor.

Taste and adjust seasonings to your taste.

Makes 6 cups