This simple combination of fresh spinach and avocado make a creamy, delicious soup that can be served either warm or chilled.
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
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
Calories: 299, Total Fat: 24g, Cholesterol: 33mg, Sodium: 217mg, Carbohydrates: 18g, Fiber: 7g, Sugar: 4g, Protein: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Finally found a good way to add the healthy fat of avocado to the diet (and spinach that might be just a little past it’s prime to eat as a salad). I had to half the recipe as I only had 5 oz of spinach, and that really was enough for just the 2 of us, and I added a small carrot-trying to get as much alpha lipoic acid as we can. Spinach and carrots are both good sources. My husband has cancer, so getting healthy food into him is a challenge. I will make this again. It’s not easy being green.
Hi Nadine,
I’m so glad you enjoyed the recipe and were able to adapt it to what you had on hand. It sounds like you’re putting a lot of care into finding foods your husband can enjoy, and I know that’s not always easy. I’m really glad this one worked for you.
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.
Hi George,
Your additions sound great! Thank you for sharing your ideas.
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.
This is very simple. I feel like it could use some spice. Maybe curry? Not sure.
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.
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.
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 …