Tuesday, December 18, 2012
I could not name this soup. It has a number of green items and they are all good. Avocados and dill are the big items, for me. Spinach follows right behind. Of course, we have red pepper, tomatoes, potatoes, onions, cheese and vegetable broth. I did not add one seasoning. I figured these would do be up proud and they sure did.
In this weather, we can have soup nightly. It leaves us warm and full and happy. This has a little different taste because of the dill dip. It gives it such a nice flavor, filling out the avocado and spinach.
Avocado Spinach Soup
1 tablespoon olive oil
1 large onion, sliced thin
1 red pepper, sliced thin
2 avocados, slightly mashed
2 handfuls of fresh spinach, torn slightly
2 tablespoons prepared or homemade dill dip
1 cup chopped tomatoes
1 large potato, cut into slivers
2 - 3 cups vegetable broth
1 cup cheddar cheese
I did not have enough time to use the crock pot correctly so I put it up to high and heated the olive oil, added the onions and cooked for 15 minutes.
Add bell pepper, tomatoes, potatoes, avocado, and most of the spinach.
Add dill dip and mix it into the vegetables. Add broth and again, give it a mix.
Cook for 2 hours on high.
Add cheese. Mix slightly.
Cook until cheese melts.
Using immersion blender or a regular blender, mix until it is slightly lumpy. If you prefer a smooth soup, keep on going until it is the texture, you desire.
Add spinach leaves on top and swirl slightly. Leave in pot for 5 minutes and serve.
Eat and enjoy.
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