Avocado Soup with Spinach and Dill

Name: Avocado Soup with Spinach and Dill
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, peeled and diced, about 1 ½ cup; 3 to 4 garlic cloves, peeled and sliced, about 2 tablespoons; 1 small jalapeño pepper, seeded and diced, about 2 tablespoons; 3 medium baking potatoes, peeled and diced, about 3 cups; 2 quarts chicken stock; 1 pound fresh spinach leaves, about 4 to 5 cups; 2 medium Hass avocados or 1 larger Florida avocado, pitted, peeled, and diced, about 3 cups; 2 tablespoons chopped fresh dill; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper

The Garden & Saucier

Avocado Soup with Spinach and Dill

Print Recipe

The Strategy:

Soup’s on! Avocado soup, that is. Easy to prepare and adaptable to serve, this soup will become one of your favorites.

Serves: 6 to 8 | Total Time: 45 minutes till it’s ready

Ingredients

Soup Base and Vegetables

2 tablespoons olive oil
1 large yellow onion, peeled and diced, about 1 ½ cup
3 to 4 garlic cloves, peeled and sliced, about 2 tablespoons
1 small jalapeño pepper, seeded and diced, about 2 tablespoons
3 medium baking potatoes, peeled and diced, about 3 cups
2 quarts chicken stock

Greens, Avocado and Seasonings

1 pound fresh spinach leaves, about 4 to 5 cups
2 medium Hass avocados or 1 larger Florida avocado, pitted, peeled, and diced, about 3 cups
2 tablespoons chopped fresh dill
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Overhead prep shot of avocados, spinach, potatoes, onion, garlic, jalapeño, dill, chicken stock, olive oil, salt, and pepper

Instructions

Simmer soup base

Heat olive oil in a large pot over medium-high heat.
Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic and jalapeño and cook 2 to 3 minutes more.
Add the potatoes and stir.
Pour in the chicken stock.
Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.

Finish, blend and serve

Add the spinach leaves one handful at a time, until cooked down.
Add the avocado and dill and turn off the heat.
Cool the soup to room temperature. (Watch out here. Hot soup will expand when blended and pop the top off your blender!)
Use a blender, food processor, or handheld immersion blender to puree the soup until smooth and velvety.
Pour back into the pot and season with salt and pepper.
You can serve the soup warm or chill it in the fridge to serve cold.
Garnish the soup with toasted pine nuts, a dollop of sour cream, crunchy croutons, or a grilled shrimp. You can garnish this soup with just about anything!

Extreme close-up action shot plunging an immersion blender into a pot of avocado, spinach, and potato soup

The full recipe lives in the Vault

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The Heart of the Table

There is a profound, restorative elegance to serving a soup that is as vibrant and deeply nourishing as this one. Passing a rich, emerald-green bowl across the table to your family is a quiet promise of care, reminding everyone to take a deep breath, settle into the comfort of the moment, and draw genuine strength from the simple act of sharing a meal together.

An elegant, formal dinner table setting featuring Avocado Soup, with a dinner party in the background

Neighborly Grace

THE PRESENTATION: The vibrant, electric green color of this soup demands a dark, wide, shallow bowl for maximum visual contrast. When swirling the sour cream garnish, drop it into the center and use the tip of a paring knife to drag it outward into an elegant spiral. A final scattering of toasted pine nuts adds crucial textural crunch.
THE POUR: A crisp Sauvignon Blanc or an un-oaked Chablis. You need a wine with high acidity and distinct green, herbaceous notes to complement the fresh dill and cut through the heavy, starchy mouthfeel of the potatoes and avocado.
THE VIBE: Elegant and restorative. This is an incredibly sophisticated, visually stunning starter course for an upscale spring luncheon or a refined patio dinner.

Chef’s Recommendations

The Dinner That Follows: Goat Cheese and Prosciutto Stuffed Chicken Breasts
The Loaf to Tear Into It: Heritage Sourdough Starter & Artisan Bread
The Other Main on Offer: Cumin-Crusted Salmon with Tarragon Caper Sauce
The Bright Little Finish: Lime and Toasted Coconut Biscotti

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Avocado Soup with Spinach and Dill

Avocado Soup with Spinach and Dill

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps