This soup is pure green goodness in a bowl.
It’s creamy, fresh, and bright—with no cream in sight.
Perfect for those days when you want something light but still comforting, this avocado, spinach, and lime soup comes together in under 30 minutes.
It’s smooth, herby, and zesty, and honestly, it tastes like something you’d get at a fancy café.
What You’ll Need
- 1 ripe avocado, peeled and pitted
- 2 cups fresh spinach, packed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 cups vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- Juice of 1 lime
- Optional: fresh cilantro for garnish
Why I Love This Recipe
I first made this soup after a trip where I had something similar at a small vegan café in Mexico. It was hot outside, but the soup was served just warm—silky, bright, and so refreshing. I’ve made it a dozen times since then and I love how easy and nourishing it is.
- Comes together in less than 30 minutes
- Packed with healthy fats and greens
- Super creamy without any dairy
- A great reset meal that’s still satisfying
Servings & Time
Servings: 2
Total Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 260
- Protein: 4g
- Carbs: 12g
- Fat: 22g
- Fiber: 6g
Why This Recipe Works (Quick Science)
The avocado gives the soup a creamy texture thanks to its healthy fats, while the lime juice adds brightness and helps preserve the vibrant green color. Cooking the spinach just briefly keeps it tender without losing its nutrients. The broth balances the richness so it doesn’t feel heavy.
Common Mistakes
- Overcooking the spinach – It turns dull and loses flavor. Add it right at the end.
- Using underripe avocado – The soup won’t blend smoothly and can taste bitter.
- Skipping the lime – It adds acidity that balances the richness of the avocado.
- Boiling after blending – Can cause the avocado to taste off. Only warm it gently.
What to Serve With
- Toasted sourdough or multigrain bread
- Crackers or pita chips
- A simple side salad with citrus dressing
- Vegan quesadillas or wraps
FAQ
Can I eat this soup cold?
Yes! It tastes great chilled as a refreshing summer soup.
How long does it last in the fridge?
Up to 2 days. The color may darken slightly but flavor stays nice.
Can I freeze it?
Not recommended—avocado doesn’t freeze well and can turn grainy.
Can I use frozen spinach?
Yes, just thaw and squeeze out extra water before using.
Make Ahead Tips
- Chop the onion and garlic ahead of time
- Measure out the spices in a small prep bowl
- You can prep everything except the avocado and lime a day ahead and blend when ready to eat
Let’s Make It
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Cook for 4–5 minutes until softened and fragrant, but not browned.
Step 2: Add spices
Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon ground coriander. Cook for 30 seconds to release the flavors.
Step 3: Add broth and spinach
Pour in 3 cups of vegetable broth and bring to a gentle simmer. Add 2 cups of fresh spinach and stir until wilted, about 1–2 minutes.
Step 4: Blend with avocado
Remove pot from heat. Carefully transfer the mixture to a blender. Add 1 ripe avocado (peeled and pitted), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Blend until completely smooth.
Step 5: Stir in lime juice and warm
Pour the soup back into the pot. Stir in the juice of 1 lime. Warm gently over low heat for 1–2 minutes—do not boil.
Step 6: Garnish and serve
Ladle the soup into bowls. Garnish with chopped cilantro, avocado cubes, or an extra squeeze of lime if you like.
Final Thoughts
This vegan avocado, spinach & lime soup is a go-to for when I need something fast, fresh, and feel-good. It’s perfect for lunch or a light dinner, and it makes you feel nourished without the heaviness. If you try it, leave a comment and let me know how it turned out—or what twist you added to make it your own!