Broccoli Avocado Soup + Deviled Cannellini Canapés

Difficulty: MEDIUM

Special Menu: LOW HEAT

Broccoli Avocado Soup
1 T coconut oil
1 onion, chopped
2 cloves garlic, chopped
1 lb bag frozen broccoli
3 c water
1 Not Chik'n Bouillon Cube
Pinch Aleppo Pepper or Red Pepper Flake
1/2 avocado
1 basil leaf
squeeze lemon juice
salt and pepper to taste

Heat oil in large pot
add onion, garlic, and broccoli and saute until edges get golden.
add water, pepper, and bouillon, stir for a minute, then remove soup from heat and set aside

Deviled Cannellini Canapés
1 can cannellini beans, drained
4 t white vinegar
1/2 t onion powder
2 T olive oil
1 T water
1 T nutritional yeast
1 ¼ t Dijon mustard
¼ t salt
Bac-os or fakin' bacon
Thinly Sliced Cucumber
white bread

Whir beans, vinegar, onion powder, water, nutritional yeast, mustard, and salt in food processor. Add oil wine whirring to smooth it out
Toast white bread and cut into quarters.
spread a little bean mixture onto toast, then stack cucumber slice, then dollop of bean mixture
Sprinkle Bac-os on top (or place fakin' bacon)
Note: If you are short on time, any kind of hummus can replace the bean mixture -- still tasty!

BACK TO SOUP - Once soup has cooled slightly, use an immersion blender to puree until smooth.
add avocado, basil leaf, lemon juice, and salt and pepper and blend some more, garnish with avocado slices and Aleppo pepper.