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SERVES: 4-6 | ACTIVE TIME: 35 MIN
INGREDIENTS
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 yellow onion, chopped
- 8 cups broccoli, chopped
- 4 cups cauliflower, chopped
- 6 cups veggie or bone broth
- 2 cups spinach, raw
- 4 cups basil, fresh
- 1 can garbanzo beans, rinsed & drained
- 1 avocado
- 1 tsp salt (or to taste depending on salt level of broth you use)
- Optional, but highly recommended: crunchy chickpeas for serving.
PREPARATION
- In a large pot on the stovetop, heat olive oil and garlic over medium high heat.
- Once the garlic starts to brown, add onion and continue to sauté until onions starts to become tender.
- Add broccoli, cauliflower and broth to pot and reduce heat to medium-low. Cover and simmer for ~5-10 minutes, or until broccoli and cauliflower become tender but not overcooked.
- Stir in spinach, basil, garbanzo beans, avocado and salt.
- Using an immersion blender or regular blend, mix until creamy.
- Serve hot with crunchy chickpeas instead of croutons for an extra hit of crunch.
