Fresh spinach and ripe avocado combine with simple flavors like onion, garlic and lemon to make a creamy, delicious soup that can be served either chilled or warm.
It’s great as a first course, or serve it with a salad for lunch or dinner.
Avocado-Spinach Soup
Table of Contents
This simple combination of fresh spinach and avocado make a creamy, delicious soup that can be served either warm or chilled.
Ingredients
- 2 ripe Hass avocados pitted, peeled and sliced
- 10 ounces fresh spinach
- 3 tablespoons butter
- 1/2 cup onion chopped
- 3 cloves garlic very finely chopped
- 3-1/2 cups low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup half-and-half or light cream
- 4 scallions finely chopped
Instructions
- Melt the butter in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes. Add the spinach, toss to combine and season with salt and pepper.
- Continue cooking the spinach until completely wilted, then add the chicken broth and avocado and bring to a simmer. Stir in the lemon juice and more salt and pepper if desired. Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.
- Remove from the heat and stir in the half-and-half. Using a hand-held or conventional blender, purée the soup, taste and adjust the seasoning if needed.
- To serve, ladle into bowls and garnish with the chopped scallions.
Nutrition Information
Nutrition Facts
Avocado-Spinach Soup
Amount per Serving
Calories
299
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
13
g
Cholesterol
33
mg
11
%
Sodium
217
mg
9
%
Carbohydrates
18
g
6
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!
George says
I’ve made this soup a few times. It’s quick, easy, tasty and nutritious.
I like to add carrot, asparagus, jalapeno, corn and bourbon. Because of these additions, I don’t puree the soup but I do slice the avocado very fine in both directions before scooping out each half. Served with oven-toasted garlic bread it makes a nice change from meat-heavy meals.
Lynne Webb says
Hi George,
Your additions sound great! Thank you for sharing your ideas.
Christine says
I love it, too. I add about a pound of aspsragus for sweetness. And a teaspoon of cumin for that bit of spice. A handful of corn kernels at the end lends a little crunch.
Val says
This is very simple. I feel like it could use some spice. Maybe curry? Not sure.
Christine says
I love it, too. I add about a pound of aspsragus for sweetness. And a teaspoon of cumin for that bit of spice. A handful of corn kernels at the end lends a little crunch.
Val says
This is very simple. I feel like it could use some spice. Maybe curry? Not sure.
Lynne Webb says
Hi Val,
It is meant to be a simple soup. Not sure I would like the addition of curry, but cooking is all a matter of taste (pun intended). I think a seeded, chopped jalapeño might be a nice addition.
Christine says
I love it, too. I add about a pound of aspsragus for sweetness. And a teaspoon of cumin for that bit of spice. A handful of corn kernels at the end lends a little crunch.
Avocados says
This is just sweet and tangy, I know not of anything like this. If it’s green and nutritious then it deserves to be on my cooking table and all over my kitchen. I am a bit of a avo and love spinach. These recipes are worth trying …