avocado spinach soup

I wanted to make soup for dinner last night and I had two avocados in the fridge, so I googled “avocado soup.”  I found a recipe for spinach avocado soup.  It looked quick and easy, so I decided to go for it, despite it kind of sounding a little weird.  The result was definitely different.  I’ll admit that it needs a good deal of salt to bring the flavors out and the first spoonful was a little odd.  But the more I ate, the more it grew on me!  By the second bowl I had decided that I really liked this soup.  A word of warning: for Dave it never got past “interesting” – although he did have two bowls, too.

Avocado Spinach Soup (based off this recipe)

  • 1 onion, diced
  • 2T. olive oil
  • 1t. salt
  • 1t. sage
  • 3c. water
  • 1 small apple, peeled, cored, and diced into small pieces
  • 1 large avocado
  • 4c. spinach, washed and drained
  • 1 can diced tomatoes, drained
  • sesame seeds (optional)

Saute the onion and olive oil together over medium heat for 2-3 minutes.  Add the sage and salt.  Saute an additional 3-5 minutes, or until onion is soft and translucent.  Add the water, apple, and avocado.  Bring to a boil.  Reduce heat and keep at a low boil for 5 minutes.  Add the spinach and stir to incorporate the spinach into the broth.  Using an immersion blender, blend the mixture until smooth.  Add the tomatoes and mix well.  Return to a simmer.  Adjust the salt as needed.  Serve topped with sesame seeds.  Serves 2-4.