Broccoli, Avocado & Lemon Soup Recipe | Abel & Cole
Broccoli, Avocado & Lemon Soup
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Prep: 10 mins
Cook: 15 mins
Third time’s a charm. And this charming soup has three good greens: broccoli, spinach and avocado. Delicious blended together and spiked with caraway and lemon.
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325 kcal
(per portion)
Ingredients you'll need
  • 2 tsp caraway seeds
  • 1 garlic clove
  • 1 onion
  • A head of broccoli
  • 1 avocado
  • 100g baby leaf spinach
  • 1 lemon
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
You'll need
  • Large pan
  • Bowl
  • Measuring jug
  • Blender or hand-held blender
Step by step this way
  • 1.

    Warm a pan over a medium heat. Tip in the caraway seeds and toast for 2 mins till popping and fragrant. Pour into a dish for later.

  • 2.

    Peel and finely chop the onion. Peel and crush the garlic. Put the pan back over a medium heat. Gloss the pan with 1 tbsp oil. Add the onion, season and cook for 5 mins till softened. Add the garlic and cook for 1 min.

  • 3.

    Break the broccoli into small florets. Thinly slice the stalk. Add to the pan. Pour in 800ml boiling water. Bring to a gentle simmer with the lid off. Cook for 10 mins.

  • 4.

    Halve the avocado and scoop out the flesh, discarding the stone. Chop into small chunks. Don’t worry if it’s a little firm, it will soften in the hot soup.

  • 5.

    Add the spinach to the pan and stir it through to wilt it. Add the avocado. Simmer for 2 mins. Ladle into a blender and blend till smooth and creamy, or use a hand-held blender in the pan.

  • 6.

    Zest and juice the lemon. Swirl most of the caraway seeds through the soup, leaving a couple of pinches to garnish. Stir through half of the lemon zest and juice. Taste and season, adding a little more lemon juice to taste. Ladle into warm bowl and garnish with the remaining caraway seeds and lemon zest.