Dill Soup with Spinach, Avocado and Feta Cheese
Whether enjoyed hot or cold, this refreshing soup is a salad in a bowl! Creamy with avocado and feta, yet tangy with the dill and pop of lemon-easy to make and creative to garnish!
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.