Heat a large soup pot with a splash of olive oil, onion, garlic and spices over medium high heat. When it starts to sizzle reduce heat to medium and cook about 5 minutes until lightly brown, softened and fragrant. Stir occasionally. Add the cauliflower and broccoli and cook these a few minutes with the onions. Add the hot broth to the soup pot, increase the heat back to medium high and bring to a boil. Reduce heat back to medium, partially cover and simmer for about 30 minutes until the vegetables are very soft and you can mash them with a fork.
Remove soup from the stovetop and let it cool a bit. Add avocado. Purée with and immersion blender, blender or food processor until you get a smooth texture. Add more broth depending upon how thick you want your soup.
Any type of broth or boullion, vegetarian or not, can be used in this soup.
You might need to purée this soup in two batches because the volume is quite large. If so, divide the avocado in half so it mixes well into each batch. You combine all of the soup at the end and give a good mix.
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