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.