Sunshine Green Soup with Avocado & Lime
A vibrant, nutrient-dense soup packed with magnesium-rich spinach and creamy avocado to ease headaches while supporting digestion. This Mediterranean-inspired soup recipe (whole30), ready in about 30 minutes, pairs kale, avocado, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cups kale
- 1 medium avocado
- 1 lime
- 4 cups chicken bone broth
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tbsp ginger
- 1/2 tsp sea salt
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 2 minutes until fragrant and golden.
- Step 2: Add 2 cups chopped kale to the pot, stirring until wilted and bright green, about 3 minutes.
- Step 3: Pour in 4 cups chicken bone broth and bring to a gentle simmer, then cook uncovered for 10 minutes until kale is tender.
- Step 4: Remove from heat, stir in 1 diced avocado and 1 juiced lime until creamy and fully incorporated, about 2 minutes.
- Step 5: Season with 1/2 tsp sea salt, tasting for balance before serving warm.
