Ingredients
2 ripe avocados, pitted, peeled and sliced10 ounces fresh spinach
1 onion, chopped
3 garlic (or put as much as you want if you’re like me)
4 cups chicken broth
2 tablespoons freshly squeezed lemon juice
1/2 can of coconut cream
Instructions
Heat olive oil in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes.Blend the onion, garlic, spinach, avocado and chicken broth in a blender.
Pour the mixture back into the saucepan.
Season with salt and pepper.
Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.
Stir in the lemon juice and more salt and pepper if desired.
Remove from the heat and stir in the coconut cream.