Members recipe
Spinach Avocado Soup with Oil Swirl
4.8(810 ratings)Deep green and filling, this is a soup you can make with whatever spinach is left in the fridge. Avocado turns it rich and velvety, zucchini adds volume without heaviness, and lemon and garlic keep it lively. A slow swirl of olive oil across the surface makes each bowl look finished, and a crack of black pepper adds a little bite. It is a good weekday lunch.
- Hands-on
- 10 min
- Total
- 10 min
- Serves
- 2
- Level
- Easy
Method
This one lives on the members shelf
A thick emerald soup of baby spinach, avocado and zucchini brightened with lemon and garlic, served on dark wood with a glossy swirl of olive oil. Join to see the full ingredient list, every step and the kitchen tip.
Monthly
$8.99/ month
Every members-only recipe with new additions each week. Turn off renewal from your account at any time.
Annual Save 26%
$79.99/ year
The full library for twelve months, billed once - about $6.67 a month.
Already a member? Sign in
Same technique, different aisle
More from Chilled Soups
Keep cooking without the stove
Zucchini Basil Soup with Cherry Tomatoes
A light, creamy zucchini and basil soup made rich with hemp seeds, topped with small broccoli florets and halved cherry tomatoes for color.
Red Gazpacho with Purple Basil
A velvety blend of ripe tomatoes, red pepper and garlic served cold and topped with crisp cucumber cubes and a few leaves of purple basil.
Ruby Beet Soup with Dill Cream
A deep ruby soup of raw beets, apple and a little horseradish, chilled until icy and served in white bowls with dill and cashew sour cream.
Ajo Blanco Almond Garlic Soup
A creamy white Spanish-style soup of soaked almonds, garlic, cucumber and sherry vinegar, served in small bowls with fresh herbs and a thread of olive oil.