Avocado Spinach Soup Food

AVOCADO SPINACH & LIME SOUP

Avocado Spinach & Lime Soup image

A fresh, raw blended soup with a natural zing from the lime and complimentary spices. Adding cashew sour cream and sundried tomatoes to garnish really finishes this off beautifully.

Provided by Russell James

Categories Soup

Number Of Ingredients 13

Ingredients

1 avocado
2 cups spinach
3/4 cucumber
1 celery stalk
1 tbsp lime juice
2 ozs cilantro ((fresh coriander))
2 tsp cumin
1 tsp ground coriander
1 tsp onion powder
1/2 tsp salt
1 tsp tamari
1 cup water (if wanting warm soup use hot water)
Sour cream, chopped chives, sundried tomatoes and spring onions to garnish

Steps:

Blend all ingredients, except the garnishes in a high-speed blender until smooth.
Transfer to a serving bowl and garnish with sour cream, chopped chives, a little slice of avocado, spring onions & finely diced sundried tomatoes.

Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Sodium 807 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

AVOCADO SOUP

Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

SPINACH AND AVOCADO SOUP

Spinach and Avocado Soup image

This is a really colourful soup which I serve cold,especially on Hot nights!Also its so quick and easy as it requires no cooking!!!!

Provided by Norahs Girl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces nice and tender baby spinach leaves
2 tablespoons fresh parsley
1 ripe avocado, peeled and diced
2 tablespoons fresh lemon juice
2 cups home made chicken stock
3 dashes hot pepper sauce (use your favourite and to taste)
1 teaspoon salt
freshly ground black pepper
1/4 cup plain yogurt
yogurt (to garnish)
parsley (to garnish)

Steps:

Blanch the spinach in boiling Water for a minute,then drain.
Place spinach in a liquidiser with all the other ingredients and whizz together until smooth.
Chill til needed To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley.
A sprinkle of cayenne pepper also looks pretty!
It serves 4 but I often double it.

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS

Broccoli-Spinach Soup with Avocado Toasts image

No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges

Steps:

Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Working in batches, puree soup in a blender until smooth.
Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Nutrition Facts : Calories 455 g, Cholesterol 9 g, Fat 25 g, Fiber 13 g, Protein 16 g, SaturatedFat 5 g, Sodium 1044 g

CHILLED AVOCADO AND MINT SOUP

Chilled Avocado and Mint Soup image

Categories Soup/Stew Milk/Cream Tomato Appetizer No-Cook Graduation Mint Avocado Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
1 cup diced seeded tomatoes

Steps:

Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.