A simple combination of fresh spinach and avocado make a creamy and delicious soup that can be served either warm or chilled.

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

4.4 from 13 votes
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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.
Calories: 299kcal, Carbohydrates: 18g, Protein: 9g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Cholesterol: 33mg, Sodium: 217mg, Fiber: 7g, Sugar: 4g
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