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Spinach and Avocado Soup

Spinach and Avocado Soup

  • Ready In 10 minutes
  • Serves 1-2

This week’s guest recipe blogger is Three Lily Farm Chef, Frank Giglio. Three Lily Farm provides a space to offer inspiration and education with topics ranging from real food nutrition, traditional food preparation, wild food recipes, raising children, gardening, foraging, DIY projects, homesteading, and off-grid living. I love Frank’s recipes because they are ALL very delicious and manageable. 

 

This soup can be heated slightly or enjoyed raw and it takes minutes to prepare, making for a simple, yet delicious lunch or dinner. With a good amount of avocado, there is plenty of fat in this soup to make it quite satiating. Enjoy! Click here to view the PDF version. 

INGREDIENTS
  • 1 ripe avocado
  • 1 handful of spinach, about 4 cups
  • 1/2 - 3/4 cup vegetable broth or chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • chipotle pepper, cored and seeded, chopped to garnish (optional)
Step 1

Remove the peel and pit of the avocado then add it to a blender.  Then add the spinach, ½ cup of the broth, lemon juice and the oil.

Step 2

Blend on high until a smooth and creamy consistency is achieved, adding up to another ¼ cup of broth for desired thickness. Serve in large bowl. Optional: garnish with a sprinkle of chipotle pepper and a drizzle of olive oil.

Step 3

If heating, place in a saucepan on medium heat and heat until warmed through.

Nutritional analysis (based on 2 servings)

Calories: 283 • Fat: 28g • Protein: 3g • Carbs: 11g • Fiber: 7g • Sugar: 1g • Sodium: 289mg

Mark Hyman MD is the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.