Broccoli spinach soup with avocado from Yvette van Boven

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Something to always make you happy: the latest book by Yvette van Boven is out! In Home Made Basics Yvette teaches you how to make everything yourself. Yep, everything. From fresh tortillas to homemade gnocchi. Difficult? Yvette promises not. This book is for everyone. Today we share the recipe for Yvette’s broccoli spinach soup with avocado from Home Made Basics. And look how easy that is.


Appetizer for 4 persons:

  • 1 tablespoon olive oil, plus extra
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 pinch chili flakes
  • 1 1/2 liter vegetable stock
  • 1 large head of broccoli, diced, including the stem
  • 300 grams spinach, washed
  • 2 avocados, diced
  • ½ cup of cress
  • Sea salt and freshly ground black pepper

Also necessary:

  • Hand blender or blender

Yvette: “The simplest soup in the world, so simple that I even hesitated to put it here. But it’s one I make often.

I regularly use avocado as a binding agent, so I get a nice soft creamy soup without the use of cream or crème frache, and it is so very nutritious. I often have lunch with this, and then I can go on for a whole afternoon. Feel free to add more ingredients, as described at the bottom of page 111 (in the book, ed.).”

Broccoli spinach soup from Yvette van Boven

Broccoli spinach soup with avocado

Heat the olive oil in a large pan over medium heat. Stir fry the onion, garlic and chili flakes until the onion is soft and everything is fragrant.

Pour in the vegetable stock and slowly bring to the boil. Add the broccoli and cook for about 15 minutes, until soft. Add the spinach to the broccoli and cook for 2 minutes.

Add 1 diced avocado. Puree the soup with a stick blender or in a blender not completely smooth, there may still be pieces in it. Season the soup with salt and pepper.

Ladle the soup into four large bowls. Garnish the soup with the rest of the avocado and a sprig of cress and drizzle with olive oil.

Source: Culy by
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