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Avocado-Spinach Soup

by Lynne Webb on May 15, 2012 (Updated September 13, 2021) // 9 Comments

Recipes » Soups » Avocado-Spinach Soup

Avocado-Spinach Soup

by Lynne Webb on May 15, 2012 (Updated September 13, 2021) // 9 Comments

This simple combination of fresh spinach and avocado make a creamy, delicious soup that can be served either warm or chilled.
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Avocado-Spinach Soup

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

Avocado-Spinach Soup

Table of Contents

  • Avocado-Spinach Soup
    • Ingredients 
    • Instructions 
    • Nutrition Information
4.39 from 13 votes
  |  Leave a Review
This simple combination of fresh spinach and avocado make a creamy, delicious soup that can be served either warm or chilled.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 15 mins
Total Time : 25 mins
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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.
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Author: Lynne Webb | 

Course: Soups
 | 
Cuisine: American

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Comments

  1. George says

    February 17, 2020 at 11:07 pm

    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.

    Reply
    • Lynne Webb says

      February 18, 2020 at 5:02 pm

      Hi George,
      Your additions sound great! Thank you for sharing your ideas.

      Reply
  2. Christine says

    June 14, 2019 at 12:21 pm

    5 stars
    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.

    Reply
  3. Val says

    June 14, 2019 at 12:21 pm

    3 stars
    This is very simple. I feel like it could use some spice. Maybe curry? Not sure.

    Reply
  4. Christine says

    February 6, 2018 at 2:56 pm

    5 stars
    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.

    Reply
  5. Val says

    December 26, 2017 at 11:56 pm

    3 stars
    This is very simple. I feel like it could use some spice. Maybe curry? Not sure.

    Reply
    • Lynne Webb says

      December 27, 2017 at 7:59 pm

      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.

      Reply
    • Christine says

      February 6, 2018 at 2:56 pm

      5 stars
      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.

      Reply
  6. Avocados says

    May 23, 2012 at 6:10 am

    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 …

    Reply

Hi there! We’re Lynne & Erika and we’d like to welcome you to MyGourmetConnection. If you enjoy cooking, want to broaden your range of go-to recipes, and learn new ways to spice up your everyday meals, you’ve come to the right place.

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