Avocado Spinach Soup Recipes

Steps:

• Puree the spinach and avocados together.
• Blend with the remaining ingredients.
• Cover and chill.
• Garnish with a slice of lemon and sprinkled with hard boiled egg (sieved).

Steps:

• Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
• Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
• To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
• Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
• Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.

Steps:

• Blanch the spinach in boiling Water for a minute,then drain.
• Place spinach in a liquidiser with all the other ingredients and whizz together until smooth.
• Chill til needed To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley.
• A sprinkle of cayenne pepper also looks pretty!
• It serves 4 but I often double it.

Steps:

• Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
• Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
• Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
• Working in batches, puree soup in a blender until smooth.
• Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.