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 soup recipe, ready in about 35 minutes, pairs avocado oil, onion, and carrot for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 onion, diced
• 2 carrot, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth, low-sodium, Whole30-compliant
• 1 cup kale, chopped
• 1 avocado, pitted and peeled
• 1 tbsp dill, fresh, chopped
• 1 tsp thyme, fresh, leaves

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.