Cleansing Vegetable Soup with Avocado

Yield: 4 Servings

Total Time: 45 Minutes

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 red onions, thinly sliced
• 1 cup chickpeas cooked
• 1 cup green peas frozen, defrosted
• 1 cup chopped broccoli
• 1 cup chopped cauliflower florets
• 3 cups homemade vegetable broth
• 1 cup frozen spinach, defrosted
• 1 red bell pepper, sliced
• 1 carrot, chopped
• 1/2 zucchini, sliced
• 2 celery stalks, chopped
• 1 cup diced tomatoes with juice
• 1 large bunch fresh parsley
• 1/2 inch fresh ginger piece grated
• 1 teaspoon cayenne pepper
• 2 teaspoons turmeric powder
• 1 cup freshly squeezed lemon juice
• 2 avocados, diced
• 1 cup chopped spring onions

Directions

Heat olive oil in a pot and then sauté red onions until fragrant and golden brown. Add in all the veggies, except broccoli, spinach, and parsley.

Cook for 5 minutes and then stir in tomatoes and broth. Simmer over medium heat for about 25 minutes or until all the veggies are tender.

Stir in broccoli, spinach, and parsley for 5 minutes and then season with salt and pepper. Transfer to a food processor and process until very smooth.

Stir in fresh lemon juice and divide among serving bowls; top each with diced avocado

Nutritional Information per Serving:

Calories: 482; Total Fat: 28.7 g; Net Carbs: 32.6 g; Dietary Fiber: 18 g; Sugars: 14.1 g; Protein: 11.4 g; Cholesterol: 0 mg; Sodium: 653 mg