Dairy-Free Cream of Broccoli Soup

Ingredients
1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, diced
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 cups broth
1 head broccoli, trimmed and chopped (6 cups)
3 cups baby spinach
1 avocado, chopped, plus more for garnish
Coarse salt and freshly ground black pepper

Directions:

Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.

Add avocado to pan when cooled and puree with an immersion blender. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.

Notes:

I added some shredded chicken and grated some cheddar cheese to throw in.