This simple soup can be enjoyed warm or chilled.

1. Wash and cut the broccoli into florets. Slice the stems (peel them if they are tough). Peel and pit the avocados and cut the flesh into medium-sized chunks.
2. Bring the bone broth to a simmer in a saucepot over medium-high heat.
3. Add the broccoli and cook for 7 to 8 minutes, until dark green and tender.
4. Reduce the heat to low. Add the avocado to the pot. Cook for 3-4 more minutes, until the avocado has warmed.
5. Puree with an immersion blender (or in a blender or food processor). Taste and add salt, if desired. Enjoy!

Variations: You can replace the broccoli with cauliflower, or any mix of fresh vegetable you like.