Avocado & Arugula Soup

This soup combines the creamy richness of avocados with the peppery kick of arugula. It’s a unique pairing that works surprisingly well.

The avocado provides a smooth, velvety base, while the arugula adds a fresh, slightly spicy note that keeps things interesting.

What I love most about this soup is its simplicity. It’s quick to make, requires no cooking, and uses just a handful of ingredients.

In about 15 minutes, you can have a bowl of this vibrant green soup ready to enjoy.

The soup is naturally creamy without any added dairy, making it a great option for those following a vegan or dairy-free diet.

It’s also packed with nutrients. Avocados are rich in healthy fats and fiber, while arugula is loaded with vitamins and antioxidants.

I often make this soup when I want something light but nourishing. It’s perfect for lunch on a busy day or as a starter for a dinner party.

The bright green color is sure to impress your guests, and the unique flavor combination will get them talking.

Whether you’re looking to add more greens to your diet, or just want to try something new, this Avocado and Arugula Soup is a great choice.

It’s proof that healthy eating can be delicious and exciting.

Why You’ll Love this Avocado and Arugula Soup

You’ll fall for this soup because of its unique flavor profile. The creamy avocado and peppery arugula create a taste that’s both comforting and refreshing.

This recipe is a time-saver. With no cooking required, you can have a delicious, homemade soup ready in just 15 minutes. It’s perfect for those busy days when you want something quick and healthy.

Health-conscious eaters will appreciate this soup. It’s packed with nutrients from the avocado and arugula, and it’s naturally vegan and gluten-free.


Use ripe avocados for the best flavor and creamiest texture. They should yield to gentle pressure when squeezed.

If you find the soup too thick, add a little more water or vegetable broth until you reach your desired consistency.

Serve this soup chilled for a refreshing summer meal. Just refrigerate it for an hour or two before serving.

The Ingredients


Avocados form the creamy base of this soup. They provide healthy fats and a smooth texture. Choose ripe avocados for the best flavor and consistency.


Arugula adds a peppery flavor and bright green color. It’s packed with vitamins and gives the soup a fresh, slightly spicy kick.

Vegetable Broth

Vegetable broth thins out the soup and adds depth of flavor. You can use store-bought or homemade broth.

Lemon Juice

Lemon juice brightens the flavor and helps prevent the avocado from browning. It adds a zesty note that complements the other ingredients.

How to Make Avocado and Arugula Soup

Prepare the Ingredients

Peel and pit the avocados. Wash and roughly chop the arugula.

Blend the Soup

Add avocados, arugula, vegetable broth, lemon juice, salt, and pepper to a blender. Blend until smooth.

Adjust Seasoning

Taste the soup and add more salt, pepper, or lemon juice if needed.


Pour into bowls and garnish with a drizzle of olive oil and some arugula leaves.

What to Serve With Avocado and Arugula Soup


You can use spinach instead of arugula for a milder flavor.

For a thinner soup, use more vegetable broth or add some coconut milk.

Add a clove of garlic or a small shallot for extra flavor.


  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Soup bowls for serving


Can I make this soup ahead of time?

Yes, you can make it a few hours ahead and keep it refrigerated. The lemon juice helps prevent browning.

Is this soup served hot or cold?

It’s typically served chilled or at room temperature, but you can gently warm it if you prefer.

Can I freeze this soup?

I don’t recommend freezing as the texture may change when thawed.

Chilled Avocado & Arugula Soup

Print Recipe
Course Soup
Keyword Avocado
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups


  • 2 ripe avocados
  • 2 cups arugula
  • 2 cups vegetable broth
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Olive oil for garnish


  • Peel and pit avocados. Roughly chop arugula.
  • Add avocados, arugula, broth, lemon juice, salt, and pepper to a blender.
  • Blend until smooth.
  • Taste and adjust seasoning if needed.
  • Pour into bowls and garnish with olive oil and arugula leaves.


For a colder soup, refrigerate for 1-2 hours before serving.