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Blended Green Soup with Spinach and Avocado

Easy, quick, anti-inflammatory and delicious. 
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Lunch, Soup
Cuisine: Nutrient Rich, Oil free, Plant Based, Raw, Vegan
Keyword: anti-inflammatory
Servings: 2 servings
Calories: 185kcal
Author: Tina


  • 1 cup packed raw spinach
  • 1 stalk celery, chopped
  • 1 small zucchini, chopped
  • 1/2 ripe avocado
  • 2 tbsp chia, hemp or flax seeds
  • 1 cup filtered water
  • 1 small clove of garlic, optional
  • 1/2 lemon, peeled
  • 1/4 cup fresh basil
  • 2 tbsp chopped fresh parsley
  • 2 spring onions for garnish, sliced
  • sea salt and black pepper to taste, I used about a 1/4 tsp of sea salt


  • Blend the water, greens, herbs, vegetable, seeds, lemon and avocado into a creamy consistency. 
  • Serve cold or slightly warmed on the stove with a few more thin slices of avocado and sliced spring onion. You can also enjoy the avocado slices on a cracker or piece of toast alongside the soup.