- 1 Tbsp. olive oil
- 1 yellow onion
- 4 garlic cloves
- 2 cups broccoli florets
- 2 cups diced zucchini
- 2 cups shredded green cabbage
- 2 stalks celery, diced
- 6 cups water
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley
- 1/4 tsp. dried thyme
- 2 bay leaves
- 10 oz. baby spinach or kale, roughly chopped
- 1/2 cup chopped fresh parsley
- Juice of 1 lemon (about 3 Tbsp.)
- 1 avocado
- 1/2 tsp. black pepper
In a large soup pot, sauté onion and garlic in 1 Tbsp. olive oil over medium heat until onions are translucent, about 3–5 minutes.
Stir occasionally so the garlic doesn’t burn. Add dried parsley, basil, pepper, and thyme, and stir for 1 minute.
Add remaining veggies and water, plus bay leaves.
Cover, bring to a low boil, and reduce heat. Simmer for 15 minutes.
Turn off heat and add baby spinach or kale. Stir to incorporate, and cover pot with the lid to let wilt, about 5 minutes.
Meanwhile, in a blender or food processor, add avocado, lemon juice, and 1/4 cup of broth from the pot, and blend until smooth.
Stir the avocado and lemon mixture into the broth until completely incorporated and add the chopped fresh parsley.
Taste and season with additional pepper if necessary. Serve hot!