What better way to celebrate the change of seasons than with light and bright flavors!
With the arrival of spring and the promise of warmer weather, it serves to exchange heavy foods like root veggies and tubers, and grains for lighter and more cooling foods like mint tea, coconut water, green drinks, lettuces, fennel, celery, cucumber, sprouts, etc.
This avocado soup makes a satisfying lunch or light dinner. Serve with a large salad and mock-quesadillas made of sprouted tortillas or tortillas made from almond flour warmed with a nut-based spreadable cheese and sprouts.
Avocado Soup Recipe
INGREDIENTS (Makes 4 servings)- 4 cups stock (veggie stock works well here)
- ¼ cup fresh lime juice
- ¼ cup cilantro
- 2 ripe avocados (skin and seed removed)
- 2 green onions (green part only)
- 1 clove garlic, chopped, or use garlic powder for less pungency
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- Optional garnishes: toasted pumpkin seeds or pine nuts, mint leaves, thinly sliced cucumber, a drizzle of extra virgin olive oil.
Instructions: Add all the ingredients to a high-powered blender, and puree until creamy. Serve right away, or chill slightly, or if you have a cold constitution gently warm in a saucepan, but don't boil. When serving garnish with cilantro and toasted pumpkin seeds or pine nuts if desired.
