Green Goddess Avocado Soup

Avocados are still in abundance here in Auckland and I’m always looking for new ways to use them, they’re such a nutrient dense fruit packed full of healthy fatty acids, vitamins and minerals. Spinach and peas provide a lovely green colour and plenty of fibre, whilst the avocado adds a lovely richness and creaminess to the dish.

Whether you’re a health-conscious foodie or simply seeking a wholesome meal that doesn’t compromise on taste, this Green Goddess Avocado Soup ticks all the boxes.

Green Goddess Avocado Soup

2 ripe avocados, peeled and pitted

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

4 cups fresh spinach leaves, washed and stems removed

1 cup frozen peas

1 tablespoon lemon juice

Salt and pepper to taste

Optional toppings: croutons, whole peppercorns for extra heat, chopped fresh herbs (such as mint, coriander or parsley), diced avocado, drizzle of olive oil, toasted pumpkin seeds, toasted sesame seeds or diced tomatoes.

Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

Add the vegetable broth to the pot and bring to a simmer.

Once simmering, add the spinach leaves and frozen peas to the pot. Cook for about 3-5 minutes, or until the spinach is wilted and the peas are heated through.

Remove the pot from the heat and let the mixture cool slightly.

Transfer the mixture to a blender or food processor. Add the peeled and pitted avocados and lemon juice. Blend until smooth and creamy.

If the soup is too thick, you can thin it out with a little more vegetable broth or water until you reach your desired consistency.

Season the soup with salt and pepper to taste.

Ladle the soup into bowls and top with your desired toppings, such as chopped fresh herbs, spring onions and or flowers, diced avocado, a drizzle of olive oil, or toasted pumpkin seeds.

Serve the soup warm and enjoy!