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Spinach, Avocado Soup, Puree Or Dip |  Vegetable/Fruit Day

  • 2 bags spinach leaves
  • 2-3 medium tomatoes - cut in half or quarter's
  • 1 - 2 avocados (depending on how thick or creamy you want the results)
  • 3-4 cloves garlic
  • 1 onion - sliced in rainbow shapes, as thin as possible
  • 1 -2" piece ginger, shredded
  • 2 teaspoons cumin seeds, roasted
  • 2 teaspoons grounded roasted cumin seeds
  • Walden Farm's Alfredo Sauce
  • clean and wash spinach thoroughly
  • put spinach to boil in large pot, add a little more water than you think it will need
  • add the cut tomatoes to the pot
  • mince one clove of garlic and add it to the boiling water
  • cover and cook on medium flame - don't rush it
  • cook about 30 minutes
  • pray a large pan with some PAM
  • in the meantime, roast the cumin seeds in a little pan until you smell the fragrance
  • brown the onions with the remaining clove of garlic, the ginger, the ground cumin, and the roasted cumin seeds
  • by now the spinach and tomatoes should have cooked
  • pour the spinach and tomatoes into the pan with the onion mixture
  • let it cook together and feel the fragrance
  • once the flavors blend, let the veggies cool off a bit
  • you can add salt after or before it has cooled off
  • put all of it in the blender--don't waste any of the broth, blend it as thick or as fine as you wish
  • taste it while it is still in the blender and now is a good time to add a little Walden Farms Alfredo sauce for creaminess and thickness
  • adjust the seasonings to taste
  • if you want it thicker to use at a dip, blend in some avocado

What Roopa does is make a thick puree with one avocado and then bite-size pieces of the avocado. Gives it a wholesome feeling. You can add more Walden Farms Alfredo Sauce to make it creamier.
If you love tomatoes, edit out the spinach and follow the same recipe.

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