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.
1
Pour oil into the pot, sauté the chopped onion until it becomes transparent and soft.
- 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.
- Spinach: 1 bunch
- Vegetable broth: 2 glasss
3
Add washed and separated sorrel leaves. Cook for another 3-5 minutes.
- Sorrel: 0.5 bunch
4
Remove from heat, add avocado and crushed garlic, and blend until smooth.
- Avocado: 1 piece
- Garlic: 2 cloves
5
Serve with chopped parsley or arugula
- Arugula: to taste