Creamy Spinach and Avocado Soup
Author: kellypea
Recipe type: Gluten-free,Vegetarian
Prep time:
Cook time:
Total time:
Serves: 4
- 1 lg. pkg. fresh baby spinach, about 10 oz.
- 2 lg. cloves garlic
- 2 T. minced shallot
- 1 T. extra virgin olive oil
- 1 ripe avocado, peeled and cubed
- 2 c. hot vegetable broth
- 2 oz. goat's cheese
- Juice of ½ lime
- Salt and pepper to taste
- Salsa Ingredients
- 1 c. chopped tomatoes
- 2 chopped green onions
- Juice of ½ lime
- Salt to taste
- Toss the salsa ingredients in a small bowl and lightly season, then set aside until serving.
- To make the soup, in a large sauce pan, saute garlic and shallots in the olive oil for about a minute to soften.
- Add spinach and cook over medium heat, stirring occasionally as the spinach wilts.
- Add avocado to the spinach, stirring gently to heat, then add the hot vegetable broth. Stir to blend.
- Remove from heat, and use an immersion blender to puree until smooth.
- Add goat's cheese and blend well.
- Pour puree into a saucepan and heat gently until just beginning to bubble. Squeeze in lime juice and stir.
- Adjust seasonings and serve by spooning a bit of the salsa into a bowl, then pouring the soup around.
Recipe by sass & veracity at http://sassandveracity.com/2007/11/01/creamy-spinach-and-avocado-soup/
3.1.08