Avocado, Broccoli Sprout Soup

Avocado, Broccoli Sprout Soup
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  • 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
  • Spices:
  • 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.

Reader Interactions


    • Hi Marilyn, cumin powder surely will make this soup taste better. Thanks for sharing this on Facebook!

  1. I’ve never seen broccoli sprouts in my stores here locally. Are they really that common? I would love to try this recipe but know the sprouts are crucial to its success. Thank you, Virginia

    • Sorry to hear that, Virginia. We hope you get to find the best source for broccoli sprouts in your area soon!

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