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Chilled Spinach and Avocado Summer Soup

The day before was declared the hottest day of the year. Then yesterday was declared the new hottest day of the year. And now today is anticipated to supercede the temperature of yesterday. Phew! Nothing for it but a chilled soup that requires no cooking.

Chilled Spinach and Avocado Summer Soup

Chilled Spinach and Avocado Summer Soup
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 1 (or 2 as a starter)

Baby spinach, 1 large handful (50g), washed and dried
Basil leaves, small bunch
Mint leaves, approx 15 leaves
Celery, 2 small sticks
Courgette, 3" piece (60g)
1/2 small ripe avocado (40g), peeled and pitted
1" piece lemongrass, bruised
1/2" piece ginger, peeled
1/4 lime, peeled
big pinch chilli flakes
2 tbsp Nutritional yeast
sea salt and fresh ground black pepper to taste
1/4 - 3/4 cup water or cold stock/ broth, depending on desired consistency

Optional garnish: chilli flakes, pomegranate arils, mint/ basil leaves, furikake (sesame seed and seaweed sprinkle), sesame oil

Optional add-in: handful or shirataki or rice noodles

1. In a high powered blender, blend all soup ingredients except salt and pepper and starting with 1/4 cup water or stock/broth, until smooth.
2. Adjust consistency with extra water or stock/ broth and seasoning, to taste. Blend again to combine.
3. Chill soup for an hour or so in fridge. Pour into bowl(s) and garnish as desired with a drizzle of sesame oil, seeds, herbs etc as preferred. For a more substantial meal add a handful of cooked and cooled rice or shirataki noodles.