Keto broccoli and avocado soup

This broccoli soup is a lighter version of keto soup that's perfect for a summer menu. To prepare this soup, you will need delicate cream cheese, avocado, onions, and some spices. The advantage of the recipe is that the ingredients can be changed to taste. For example, instead of onions, use fresh green onions, and instead of soft cheese, use heavy cream or hard cheese that dissolves well. Cheddar cheese is often used for such soups. Seasonings can also be removed and added to your liking.

Ingredients

• 600 gr broccoli, fresh or frozen
• 1 PC. onion
• 1 PC. avocado
• 200 gr cream cheese
• 23 pinches of salt
• 12 pinches pepper
• 1 pinch coriander
• 12 table. spoon. italian herbs

Directions

1. Rinse the broccoli cabbage, divide into inflorescences, and cut the stems into large pieces. Place the cabbage in a saucepan, pour over clean water so that the water completely covers the vegetable. Cook broccoli covered for 2-3 minutes over low heat.
2. Add finely chopped onions to the pan and cook for another 2-3 minutes.
3. Peel the avocado, separate the pulp from the stone.
4. When the onions and broccoli are ready, add the cream cheese and avocado pulp to the saucepan.
5. Mix the soup with a blender.
6. Add seasoning and salt. Mix. Bring the soup to a boil to let the seasonings give off their flavor.
7. Pour the soup into bowls and serve warm.