Cream of Broccoli Soup (with NO REAL CREAM)

This is another great recipe from The Plan Cookbook. Adjusted by me based on experience. Can easily be made vegan.

3 tbsp unsalted butter (who are we kidding, use more than that) (or olive oil)

1 large onion

herbs — I use a lot more than indicated — so, to taste: 

1 tbsp dried sage

1 tsp cumin

1/2 tsp celery seed — I love celery seed so use a lot, but note that it gives the soup a real spicy kick!

dash of sriracha and/or cayenne

2 cups chicken stock, chicken broth, vegetable broth

2 cups water (or use 4 cups broth)

1 (14-oz) can full-fat unsweetened coconut milk

8 cups chipped broccoli (~4 heads)

4 cups chipped zucchini (~2 medium)

1-2 avocado, pitted

In a skillet, melt the butter or heat the oil and sauté the onion, sage, cumin, celery seed until onion is softened.

In a soup pot, combine sautéed onion, broth, water, coconut milk, broccoli, zucchini, and cayenne/sriracha. Bring to a boil and simmer until the veggies are softened, about 30 minutes.

Blend the soup with the avocado for extra creaminess! I've never even thought about adding real cream — the coconut milk and avocado makes for a really lusciously creamy soup.