Spinach and Avocado Soup
Creamy, vibrant, and packed with nutrients, this Spinach and Avocado Soup is a deliciously healthy way to elevate your soup game. Featuring a velvety blend of fresh spinach, ripe avocados, and a hint of zesty lemon juice, this dairy-free recipe gets its luxurious texture from rich coconut milk and naturally creamy avocados. Perfect as a light lunch or an elegant starter, this soup is seasoned with aromatic garlic and onions, a touch of spice from optional red pepper flakes, and finished with a silky drizzle of olive oil. Ready in just 25 minutes, it’s not only quick to prepare but also brimming with antioxidants and healthy fats, making it an ideal choice for those seeking a flavorful yet wholesome meal. Enjoy this versatile dish warm or at room temperature as a satisfying addition to any menu.
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Recipe Information
Ingredients
- 4 cups fresh spinach
- 2 whole ripe avocado
- 3 cups vegetable broth
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Wash the spinach thoroughly and set it aside to drain.
Peel and finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until they are soft and fragrant.
Add the spinach to the pot and cook for 2-3 minutes, stirring occasionally, until it wilts.
Pour the vegetable broth into the pot and bring to a simmer. Cook for 5 minutes to allow the flavors to combine.
While the soup is simmering, halve the avocados, remove the pits, and scoop out the flesh into a blender.
Carefully transfer the soup mixture from the pot to the blender. Add the lemon juice, coconut milk, salt, black pepper, and optional red pepper flakes.
Blend the soup on high speed until smooth and creamy. Taste and adjust the seasoning if needed.
If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
Pour the soup back into the pot and gently reheat over low heat, if necessary. Do not let it boil.
Serve warm in bowls, garnished with a drizzle of olive oil or a sprinkle of red pepper flakes if desired.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 27.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3146 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
