Add the onion, celery, carrots, and garlic to a large pot with 3-4 tablespoons of water and sauté for 5-7 minutes, until softened.
Then add all remaining ingredients except the avocado. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the veggies are fork tender.
Turn off the heat, add the avocado, and use an immersion blender to puree the soup. (OR, carefully transfer to a regular blender.) Taste for salt and pepper, adding more if needed.
Serve garnished with fresh dill, cashew cream, or red pepper flakes.
Instant Pot Directions
Set your Instant Pot to sauté mode, and add the onion, celery, carrots, and garlic with 3-4 tablespoons of water and sauté for 5-7 minutes, until softened.
Then add all remaining ingredients except the avocado. Close the lid, ensuring the valve is in the sealing position, and set it to high pressure for 5 minutes. (It will take about 15 minutes to reach pressure.)
When the timer is complete, quick-release the steam valve and open the lid once safe to do so. Add the avocado and use an immersion blender to puree the soup. Taste for salt and pepper, add more if needed, and then serve.
Notes
Don’t stress over uniform-sized veggie pieces. Since you’ll be pureeing the soup, you don’t need even sizes. This will save you time on prep.
If you're pressed for time, skip the sauté step and simmer everything together in one step.
Use an immersion blender to puree for less mess, ease, and fewer dishes to wash.
If you don’t have an immersion blender, use extreme caution when blending hot liquids. Don’t overfill your blender, and work in batches to prevent spills.
Taste for salt and pepper once cooked, and add more, if needed. Depending on the broth you’re using, you may want more salt.
This soup is thick in texture. If you prefer a thinner texture, use an additional cup of broth or stir in a cup of your favourite plant-based milk after pureeing.
Leftovers keep refrigerated for 3-4 days, or frozen in airtight freezer-safe containers for up to 3 months.