Hydrating Cucumber-Celery Soup with Avocado Cream
A refreshing, nutrient-packed soup designed to combat dehydration-related migraines and support electrolyte balance during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs cucumber, celery, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 into 1/2-inch cubes cucumber
- 3 stalks, finely chopped celery
- 1 large, pitted and peeled avocado
- 1 cup coconut water
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon juice
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place diced cucumber, celery, and avocado in a blender. Add coconut water and blend on low until mostly smooth, scraping down sides once.
- Step 2: Add chopped dill, lemon juice, and sea salt. Blend again until creamy and fully incorporated, about 30 seconds.
- Step 3: Chill for at least 1 hour before serving to allow flavors to meld and enhance hydrating properties.
