I enjoyed this a lot; I think it is a good basic recipe that you could add some different herbs, etc. to in order to jazz it up. I like the recommendation in the magazine to add a bit of crabmeat to it, I think that would be good. I also made this with fat-free milk, since it's what I had on hand. I probably had to cook it a little longer to thicken up, but I am not sure anything is taken away from the recipe (other than some fat and calories).
Spinach and Avocado Soup
More From Health
Chill: 2 Hours
- Calories: 243
- Fat: 17g
- Saturated fat: 4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 9g
- Carbohydrate: 18g
- Fiber: 6g
- Cholesterol: 8mg
- Iron: 2mg
- Sodium: 505mg
- Calcium: 201mg
- 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.
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