Spinach and Avocado Soup

spinach-avocado-soup Photo: Tina Rupp


  • 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
  • Juice of 1 lemon, plus lemon wedges for garnish, optional


1. Warm oil in a large pot over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Squeeze spinach to extract any excess moisture. Raise heat to medium-high and stir spinach into pot, sprinkle flour over the top and mix well. Pour in milk and broth. Cook, stirring constantly (so mixture doesn't boil), until slightly thickened, about 8 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

2. Working in batches, puree spinach mixture in a blender until smooth. Transfer all but 2 cups of soup to a large bowl. Add avocado to blender and puree until smooth. Stir into soup.

3. Cover and refrigerate until thoroughly chilled, at least 2 hours. Just before serving, stir in Tabasco and lemon juice. Season with additional salt and pepper, if desired. Serve chilled, garnished with lemon wedges, if desired.

  • Prep Time:
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  • Yield: Serves: 6 (serving size: 1 cup)

Nutritional Information

Calories per serving: 243
Fat per serving: 17g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 18g
Fiber per serving: 6g
Cholesterol per serving: 8mg
Iron per serving: 2mg
Sodium per serving: 505mg
Calcium per serving: 201mg

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