Spinach and sorrel cream soup with avocado

2 servings

10 minutes

Spinach and sorrel cream soup with avocado is a delicate, velvety dish that reflects European culinary traditions by combining the freshness of greens with the rich texture of avocado. Spinach and sorrel give the soup a refreshing sweet-sour note, while garlic adds spiciness. Avocado makes the consistency particularly smooth and rich, turning each spoonful into a delight. This soup is not only aesthetically pleasing due to its rich green color but also extremely healthy, packed with vitamins and antioxidants. Serving it with arugula or parsley adds a fresh herbal touch, making it an ideal option for a light lunch or dinner.

Energy value per serving

• Calories: 241.8
• Proteins: 5.1g
• Fats: 18.6g
• Carbohydrates: 13.1g

Ingredients

• Olive oil: 1 tbsp
• Onion: 1 head
• Spinach: 1 bunch
• Sorrel: 0.5 bunch
• Avocado: 1 pc
• Garlic: 2 clove
• Vegetable broth: 2 glass
• Arugula: to taste

Cooking steps

1. Pour oil into the pot, sauté the chopped onion until it becomes transparent and soft.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Onion: 1 head

2. Wash and remove the stems from the spinach leaves. Add torn leaves and broth (water) to the onion. Cook for 3-5 minutes, stirring occasionally.

   Required ingredients:

   • Spinach: 1 bunch
   • Vegetable broth: 2 glasss

3. Add washed and separated sorrel leaves. Cook for another 3-5 minutes.

   Required ingredients:

   • Sorrel: 0.5 bunch

4. Remove from heat, add avocado and crushed garlic, and blend until smooth.

   Required ingredients:

   • Avocado: 1 piece
   • Garlic: 2 cloves

5. Serve with chopped parsley or arugula

   Required ingredients:

   • Arugula:  to taste