Creamy Kale Avocado Soup

In the winter we crave creamy soups. But what happens when you can’t eat dairy?  I recently made a creamy, dairy-free soup that only took less than 5 minutes to prepare.  No messing with a roux or waiting for it to cook, just throw it in the blender, buzz it and voila!  You may be wondering if I am talking about a smoothie or soup, but I am actually talking about raw soup.  It retains all of the nutrients of the veggies because it is not cooked, but is still just as flavorful.  It was a creamy avocado kale soup, perfect for a comfort food craving.  If you wanted to keep it raw, serve it at room temperature or heat it up when you need to take the chill off from a cold, winter day.  The best part about this soup is it is packed with healthy avocado oils and kale greens with a rich taste.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Combine all ingredients in the blender and blend until smooth. Pour into a bowl and enjoy, or warm to 115 degrees and enjoy warmed.*If you are not concerned with the soup being raw you can heat a little more to your liking.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Soup

Skill Level

  • Beginner
  • Easy