Avocado, Broccoli Sprout Soup

Reading Time: < 1 minute


  • 1 1⁄2 cups ripe medium Haas avocados, with skins and seeds removed
  • 1 cup yellow bell pepper, with seeds removed and chopped in large pieces
  • 1 red onion, chopped in large pieces OR substitute yellow onion
  • 1 pint fresh broccoli sprouts, rinsed and set aside
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 cups spring OR filtered water
  • 2 tablespoons hemp OR extra virgin olive oil


  • 1 tablespoon fresh turmeric root, finely chopped OR 1 teaspoon powdered turmeric
  • 1 handful cilantro, with stems removed, rinsed and chopped OR substitute parsley
  • 2 cloves fresh garlic, crushed
  • 1⁄2 teaspoon cayenne pepper powder OR flakes
  • 1⁄2 teaspoon lemon zest (optional)
  • Quality salt to taste, such as pink or sea salt
  • Fresh ground pepper to taste


  1. Place all ingredients and spices except broccoli sprouts in a blender or food processor and blend until smooth.
  2. If a warm soup is desired, pour into a pot and warm on the stove on med-low, stirring constantly until just hot to the touch.
  3. Ladle into bowls and garnish with avocado slices and 1⁄4 cup or more broccoli sprouts on top and serve with raw crackers.


Serves 3. Per Serving (based on using red onion, extra virgin olive oil, turmeric powder, cilantro & cayenne powder):

Calories: 343.6 |
Total Fat: 22.8 g |
Total Carbohydrate: 27.6 g |
Dietary Fiber: 15.1 g |
Protein: 5.9 g


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