Electrolyte-Boosting Avocado & Coconut Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, mineral-rich soup that combats dizziness from under-eating during Whole30, featuring natural potassium and magnesium sources. This Tropical-inspired Whole30 recipe, ready in about 5 minutes, pairs avocado, coconut water, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 1, 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.

Prep: 5 min Serves 1 Tropical cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Blend 1/2 diced avocado, 1/2 cup coconut water, 1/4 lime (juiced), 1 tbsp chopped cilantro, and a pinch of sea salt in a blender until completely smooth and creamy, about 1 minute.
  2. Step 2: Add 4 ice cubes to the blender and blend for 30 seconds until chilled and slightly frothy.
  3. Step 3: Pour into a glass and serve immediately. The soup should feel refreshing and slightly thickened from the avocado, with a bright citrus finish.

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