This cream of spinach and avocado soup is full of flavour. The avocado adds a lovely buttery taste which pairs very well with the fresh vibrancy of the spinach.
2 people made this
225g fresh spinach
425ml vegetable stock
1 pinch ground nutmeg
salt and pepper, to taste
150ml soured cream
chopped fresh parsley, to taste
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Method Prep:10min › Cook:10min › Ready in:20min
In a saucepan with boiling water, add the spinach and cook for just a minute until tender. Drain and chop.
In a saucepan, melt the butter and add the chopped spinach. Halve the avocado, remove the stone and scoop the flesh into the pan along with the spinach. Add the vegetable stock, nutmeg and seasoning and bring to a gentle simmer. Once a simmer is reached, remove from the heat and liquidise.
Serve with a dollop of soured cream and a sprinkle of fresh parsley.