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Sautè the onion in a large pot in the olive oil (1 tablespoon) until softened (about 3 minutes).
Add the stock (6 cups), salt and pepper to taste, and broccoli florets and stems. Bring to a boil and simmer for 15 minutes (or until broccoli is tender). Add the beet greens (2 cups) and parsley (2 tablespoons) and stir until wilted (about 2 minutes).
Add the avocado and lime juice and use an immersion blender to blend the soup to a puree. Alternatively, you can use a standing blender in batches.
Taste and adjust seasoning as necessary.
Serve the soup hot topped with toasted pepitas, a drizzle of olive oil, pepper, and extra parsley, if desired.