Avocado Soup

This vibrant soup is splendid for spring, it combines very simple ingredients without sacrificing flavor. This soup is perfect for spring meals, either for lunch or served at dinner with crusty bread. The prepared dill oil really came in handy here (explanation below) and really added a delicious flavor. This soup can be ready in as little as a half hour. Pureeing this soup really helps blend the flavors together and smooths out the texture to a velvety richness. With a pop of color, this soup should add a little burst of energy and with my healthy adjustments: you don’t have to hold back.
This soup can be served hot or cold; what ever tickles your fancy. I combined a few recipes and made a couple of adjustments (as always), so feel free to tweak it yourself and make it your own.

I used a dill oil that I snatched from a very successful blogger 101 cookbooks. The dill oil was previously prepared simply by blending fresh dill and olive oil. I placed the dill oil in a jar in my fridge, and I’ve used it for fishcakes, salmon, and it would go great with salads. It was not suggested to add lemon, but I added both lemon juice, and lemon zest to the oil. Dill and lemon are one of my favorite combinations, and I seldom use one without the other, so I thought, why not. 

To check out more healthy recipes from 101cookbooks, visit 101cookbooks.com

I started by slicing half an avocado for garnishing, and then put the remainder in a bowl to mash. Squirt some lemon juice on your avocado slices and put in a container with the pits for later. Now for the soup.


  • 3 ripe avocados (put in brown paper bag for a few days prior)
  • 2 tbsp lemon juice (or to taste)
  • 1 onion (2 if small) finely chopped
  • 2 cloves of garlic, finely chopped
  • sprinkle of red pepper chili flakes
  • two tablespoons of dill oil
  • 2 table spoons of olive oil 
  • 1 oz flour 
  • 900 ml chicken or vegetable stock
  • 150 ml skim non-fat milk 
  • Salt and pepper 
  • 150ml sour cream (optional) 


Cut the avocados all around vertically, twist and open. Remove pits, and scoop out the fleshy inside. Place into the bowl from earlier. Squeeze in remaining lemon juice, and set aside.

In a large pot, heat olive oil, and cook onions, garlic, and chilli flakes until onions are soft. Reduce heat to medium and slowly add flour, stirring constantly for about two minutes.

Add stock, and milk, stirring all the time bring to a boil. Add avocado and seasoning, then reduce heat and simmer on low for 3 minutes. Blend, until liquid is smooth. Return soup to sauce pan and simmer over low heat. If you can let it simmer longer, that would be best. If you want to add the sour cream here is where you should.

Place into small bowls and garnish with the avocado slices, and cut up cherry tomatoes or cucumbers. Spoon out a small amount of dill oil and place in the centre of the bowl.

Voila, perfect soup for spring 🙂 

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