Dill Soup with Spinach, Avocado and Feta Cheese
This soup idea took shape from my lunchbox-quite literally! The dill and lemon bring a fresh feel to this soup, with avocado and feta providing a creamy base that is delicious whether enjoyed warm or cold!
Use what you have. As an avid salad connoisseur, there are a few staple items that will always be in my fridge, and by the end of the week, I am looking for ways to use them up. Instead of thinking about what I would like to have available, I shift to thinking about how I can utilize what I already have. Spinach tends to be my creative Sunday challenge, where it’s still good, but starting to look just a little sad. This is the perfect time for sauces, soups, stir-fry dishes, or other cooked ways of using up the rest of these greens. This week being no exception, the remaining container of my salad greens made a fantastic base for this soup!
The kitchen Diva. I absolutely adore avocados-healthy, nutritious, creamy, and one of the most high maintenance members of my kitchen I have ever come across! Even with the best intentions for storing, this little ingredient doesn’t want anything to do with you….until they do….and then you have about a 24 hour window before they no longer want your attention (ok, maybe not middle-school drama, but you get the comparison here). When thinking of a way to showcase the remaining dill from the weekend’s farmer’s market, my mind went to a cream to provide the base. Instead of the traditional yogurt or sour cream, my hand landed on the last avocado, and this turned out to be a perfect match, meant to be!
Embracing the versatility. My favorite aspect of this soup comes from the opportunity it provides to take on many forms. For a hot summer day, a cup of chilled soup topped with a dollop of yogurt and tossed green salad makes a perfect light bite, while a heartier lunch may call for eggs, cheese, chopped bacon, red onion, cherry tomatoes, and any protein to provide that more filling meal. Originally intended to be served hot, sprinkled with more feta and dill, I may be persuaded to favor this as a cold soup. Verdict still pending…
Let me know what you created with this soup! I love the idea of a fairly blank palette to pave the way for artistic expression (and the colors are fantastic!).
Looking for more ways to use dill? This was from a stop on my tour of the markets blog series, where I also created:
Dill and Sesame Crusted Ahi Tuna with Pickled Onions and Creamy Dill Sauce
More recipes are available on the website and added frequently. Please check back often and share with friends!
Dill Soup with Spinach, Avocado and Feta Cheese
Equipment
- Saucepan
- Kitchen knife
- Immersion blender
Ingredients
- 1 tbsp Butter
- 1/4 cup Chopped Onion
- 1 clove Chopped Garlic
- 1 cup Vegetable broth
- 4 cups Packed Fresh Spinach
- 1 whole Avocado
- 2 tbsp Feta Cheese If stored in liquid, reserve
- 1/2 cup Fresh Dill
- 1/2 Lemon
- Salt and Pepper to taste
Instructions
- In saucepan, heat butter, add onions and garlic, and let cook on low until translucent. Add broth to pan, and once warmed, place spinach leaves in liquid, stirring lightly until submerged (spinach should wilt down considerably). Add a little water if needed.
- Remove from heat, and use the immersion blender to create a nice green base. Add in avocado, juice of lemon, fresh dill, and feta, including a few splashes of the reserved feta water. Lightly blend a few more times just to integrate ingredients. Add salt and pepper to taste.
- This soup is great served warm or cold, and while the dill and avocado provide a fabulously refreshing taste on its own, an appeal to this soup to enjoy as a meal is adding your own variation-great topped with hard boiled eggs, chopped bacon, more crumbled feta, microgreens, radishes, or dollop of yogurt.
Tour of the Markets #1-Twin Bluff Farms, Stockholm, WI - Goddess of Garlic
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Katie
I was lucky enough to try the dill avocado soup and it was delicious!!!!
Hannah
Thanks Katie!