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.
