extra olive oil, toasted pepitas, extra parsley, black pepperfor serving (optional)
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.
For a thicker soup: Use only 4 cups of stock and add more if you need to until you reach the desired texture.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.