Avocado Spinach Soup

A pretty green soup that is smooth and creamy while still being healthy and light. The recipe only requires a couple of avocados, and the other ingredients are low cost. It can be served chilled or warm.

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 2 hours
Yeilds: 6 servings

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 10-oz. package frozen chopped spinach, thawed

2 tablespoons all-purpose flour

2 1/2 cups reduced-fat milk

2 cups low-sodium chicken broth

Salt and freshly ground black pepper

2 ripe avocados, pitted, peeled and chopped

1 teaspoon Tabasco, or more to taste
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Juice of 1 lemon, plus lemon wedges for garnish, optional

Directions

• Warm oil in a large pot over medium heat.

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• Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes.

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• Squeeze spinach to extract any excess moisture.

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• Raise heat to medium-high and stir spinach into pot, sprinkle flour over the top and mix well.

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• Pour in milk and broth.

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• Cook, stirring constantly (so mixture doesn't boil), until slightly thickened, about 8 minutes.

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• Season with salt and pepper.

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• Remove from heat and let cool slightly.

 

• Working in batches, puree spinach mixture in a blender until smooth.

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• Transfer all but 2 cups of soup to a large bowl.

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• Add avocado to blender and puree until smooth. Stir into soup.

 

• Cover and refrigerate until thoroughly chilled, at least 2 hours.

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• Just before serving, stir in Tabasco and lemon juice.

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• Season with additional salt and pepper, if desired.

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• Serve chilled, garnished with lemon wedges, if desired.