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Spinach and Avocado Soup

Velvety avocado is the star of this filling lunchtime soup sensation. Slurp up this Spinach and Avocado soup and you’ll quickly discover that avocado’s reliable texture, flavor, and high-fat content complements a wide-array of veggie-based meals.

    Spinach and Avocado Soup

    • Servings: 4
    • Ready In: 30 minutes


    • 2 avocados, ripe and de-seeded
    • 1 medium onion, peeled and chopped
    • 3 cloves garlic, minced
    • 2 cups spinach, rinsed and chopped
    • 8 cups vegetable broth, low-sodium
    • 2 dashes sea salt (optional)

    Health Benefits

    • Avocado: one of the very few fruits that are high in fat and low in sugar.
    • Onion: the National Onion Association says onions are a great source of vitamin C, folic acid, dietary fiber, calcium, iron, and protein.
    • Garlic: the father of Western medicine, Hippocrates, recommended garlic for fatigue, respiratory problems, and parasites as far back as 460 BC!
    • Spinach: gets its green color from chlorophyll, which is linked to cancer prevention.
    • Vegetable broth: avoid high sodium with the low-sodium variety and you’ve got yourself a healthy and tasty soup stock.
    • Sea salt: is a natural source of essential minerals, including zinc, iron, and potassium.


    1. In a small skillet, sauté chopped onion and minced garlic cloves over medium-high heat until onions are tender, then let cool.
    2. High-power blend until pureed the cooled onion and garlic mixture with fresh spinach leaves, ripe avocado, and 6 cups low-sodium vegetable broth.
    3. Transfer the mixture to a pot with an added 2 cups of vegetable broth.
    4. Simmer contents 20 minutes over low heat, stirring occasionally until soup thickens.
    5. Optional: Add sea salt according to taste.

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