Egg & Spinach Avocado Soup

  March 14, 2015  |    Blog>Recipes

Do you dream of rich and satisfying comfort food and think it’s out of the question when you’re trying to eat healthfully and get into that bathing suit? If so, this recipe is for you. At only 124 calories, you won’t believe how creamy and satiating this soup is.

 

And guess what? Even if you’re not a wiz in the kitchen you can whip this soup up in a cinch. In fact, this soup is so easy to make that the hardest part is boiling an egg!

 

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This light dish is the perfect, creamy blend of spinach, avocado, potato and cilantro. The cherry (um, well, egg ;)) on top of this delightful soup is garnishing it with a hard-cooked egg.

 

Eggs are a great source of protein (toned muscles, shiny hair and nails are relying on you!), vitamin D (stress fracture-free bones are counting on you, D!),and B vitamins (hello energy). We use Eggland’s Best eggs because they outshine other eggs with their nutrients—they are the only egg with 4 times the vitamin D of other eggs, double the Omega 3s, and 3 times more vitamin B12. Plus they contain 25% less saturated fat than other eggs.    So whatcha waiting for? Grab a spoon and tantalize your taste buds with the memory of creamy, wicked goodness and get your nutrition on too with this Egg & Spinach Avocado Soup!.

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On top of the Omega-3’s from the eggs, this green goddess soup also delivers a velvety source of:

  • bloat-fighting potassium (thanks to the avocado and spinach). Most people aren’t getting enough and it helps to restore normal fluid balance, especially if you’ve overdone it with sodium and it helps to keep your blood pressure in check.
  • monounsaturated fat, rich in avocados, and a “good-for-you—and your heart” fat

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Don’t let your plans to get in that bathing suit crush your dreams of indulging in creamy, delectable soups. Creaminess is only a matter of texture and not fatty calories; so try this soup for size and see what you’ve been neglecting your taste buds.

 

Egg & Spinach Avocado Soup

(Yields 4 servings)

 

Ingredients:

1/4 onion, chopped

2 cups packed frozen or fresh spinach

A sprig of cilantro

1 cup vegetable broth

2 tsp. garlic powder

1 avocado

1/2 large white sweet potato

2 hard-boiled eggs (We use Eggland’s Best since they are the only egg with superior nutrition like 4X vitamin D and double the omega 3’s of other eggs)

Salt & pepper to taste

 

Directions:

1. Fill saucepan with water and put on the stove top. Place eggs in water; be sure the eggs are fully submerged in the water. Bring water to a boil. Cover the saucepan, turn off heat, and allow eggs to sit for about 20 minutes. (Or alternatively, we often purchase Eggland’s Best hard-cooked eggs—if so, you can skip this step)

2. Skin and microwave the sweet potato on a plate with a teaspoon of water until soft, about 4 minutes, depending on the strength of your microwave.

3. Put onion, spinach, cooked sweet potato, avocado, cilantro, garlic powder, and vegetable broth in a blender. Blend until smooth and creamy.

4. Chill soup or serve slightly warmed, it’s up to you! Cut hard-cooked eggs in half and place one half on top of each bowl of soup

5. Salt & pepper to taste and enjoy!

Nutritional Information:

Per 1 serving

Calories 124; Fat 8g; Saturated Fat 1.5g; Carbohydrates 9g; Protein 5g; Cholesterol 105mg; Sodium 83mg; Fiber 4g

 

The Nutrition Twins work with Eggland’s Best to help people lead healthier lives.

 

Egg & Spinach Avocado Soup
 
Author:
Serves: 4
Ingredients
  • ¼ onion, chopped
  • 2 cups packed frozen or fresh spinach
  • A sprig of cilantro
  • 1 cup vegetable broth
  • 2 tsp. garlic powder
  • 1 avocado
  • ½ large white sweet potato
  • 2 hard-boiled eggs (We use Eggland’s Best since they are the only egg with superior nutrition like 4X vitamin D and double the omega 3’s of other eggs) (www.Egglandsbest.com)
  • Salt & pepper to taste
Instructions
  1. Fill saucepan with water and put on the stovetop. Place eggs in water; be sure the eggs are fully submerged in the water. Bring water to a boil. Cover the saucepan, turn off heat, and allow eggs to sit for about 20 minutes. (Or alternatively, we often purchase Eggland's Best hard-cooked eggs—if so, you can skip this step)
  2. Skin and microwave the sweet potato on a plate with a teaspoon of water until soft, about 4 minutes, depending on the strength of your microwave.
  3. Put onion, spinach, cooked sweet potato, avocado, cilantro, garlic powder, and vegetable broth in a blender. Blend until smooth and creamy.
  4. Chill soup or serve slightly warmed, it’s up to you! Cut hard-cooked eggs in half and place one half on top of each bowl of soup
  5. Salt & pepper to taste and enjoy!
Nutrition Information
Calories: 124 Fat: 8g Saturated fat: 1.5g Carbohydrates: 9g Sodium: 83mg Fiber: 4g Protein: 5g Cholesterol: 105mg

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