Herb-Infused Vegetable Broth with Avocado

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A gentle, nourishing soup made with fresh vegetables and herbs, finished with creamy avocado for a soothing texture. This Mediterranean-inspired soup recipe, ready in about 35 minutes, pairs avocado oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 227 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 tbsp avocado oil
• 1 medium, diced onion
• 2, peeled and diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups, low-sodium, Whole30-compliant vegetable broth
• 1 cup, chopped kale
• 1, pitted and peeled avocado
• 1 tbsp, fresh, chopped dill
• 1 tsp, fresh, leaves thyme

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

Instructions

1. Step 1: Heat 2 tbsp avocado oil in a medium pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
3. Step 3: Pour in 4 cups vegetable broth, add 1 cup chopped kale, and bring to a simmer. Cover and cook for 10 minutes until vegetables are tender.
4. Step 4: Remove from heat and let cool slightly. Transfer soup to a blender, add 1 peeled and pitted avocado, and blend until completely smooth, about 1 minute.
5. Step 5: Return soup to pot, stir in 1 tbsp fresh dill and 1 tsp fresh thyme leaves, and heat gently over low heat for 2 minutes.