Egg & Spinach Avocado Soup
Serves: 4
  • 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) (
  • Salt & pepper to taste
  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
Recipe by Nutrition Twins at