Creamy Cucumber Avocado Soup with Herbed Quinoa

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, dairy-free soup packed with hydrating cucumber and avocado, balanced with protein-rich quinoa and fresh herbs, perfect for easing post-Whole30 reintroduction symptoms. This Mediterranean-inspired Whole30 recipe (dairy-free, gluten-free), ready in about 25 minutes, pairs cucumber, avocado, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced cucumber
• 1 large, pitted avocado
• 2 cups vegetable broth
• 1/2 cup, cooked quinoa
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1, juiced lime
• 1 tsp olive oil
• 1/4 tsp sea salt
• pinch black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Blend cucumber, avocado, vegetable broth, lime juice, 1/4 tsp salt, and 1/2 tsp olive oil in a blender until completely smooth, about 2 minutes.
2. Step 2: Heat quinoa in a small saucepan over medium heat. Add 1/4 cup water and 1/4 tsp salt, cover, and cook for 12-15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Divide quinoa into bowls. Pour blended soup over quinoa, then sprinkle with dill, chives, and a pinch of black pepper. Drizzle with remaining 1/2 tsp olive oil.