age is really just a number

This is a yummy, protein-rich, vegan-friendly, creamy soup with just a little kick. 

Ingredients:

• 4 cups low-sodium vegetable stock
• 1 can full-fat unsweetened coconut milk (14 oz)
• 3 tbsp unsalted butter
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp dried celery seed
• 1 Tbsp dried sage
• 1 Tbsp Sriracha (or to taste)
• 4 heads of broccoli (8 cups chopped)
• 2 medium zucchinis (4 cups chopped)
• 1 medium avocado (peeled and pitted)

Directions:

1. Chop broccoli and zucchinis. Add to medium soup pot. 
2. Combine butter, onion powder, cumin, celery seed, and dried sage to small sauce pan. Heat to melt butter. Add to vegetable mixture in soup pot.
3. Add vegetable stock, coconut milk, and sriracha to soup pot and bring to a boil. 
4. Simmer until vegetables are soft and tender, about 40 minutes.
5. Add peeled avocado to mixture.
6. Blend with immersion stick hand blender until entire mixture is smooth.
7. Let sit 15 minutes before serving. 

The recipe makes about 8 servings. 

I usually freeze half of the batch in my Tupperware Freeze-It small square containers 1 cup at a time and eat daily with my lunch salad for a nice mixture of cooked and raw vegetables.