In the last few months, I’ve been enjoying lighter fare before lunch – usually green juices or a smoothie. This green chilled soup is my recreation of Lydia’s Alkalizing Soup, which I got to enjoy this summer at Rainbow Grocery as well as at Harbin. Sadly, the soup seems to have vanished from the shelves – but fear not, amigos, because I got your back and have managed to make it with my Vitamix at home. You blend it, serve it chilled, and top with a handful of pepitas or other seeds, a little swirl of cashew yogurt, and/or some nice sprouts. It makes a great breakfast or a light lunch alongside a salad with some beans or tofu.
For my WFPB and Forks Over Knives buddies: the avocado is absolutely essential and produces a wonderful texture. For everyone: this thing keeps for a couple of days in a mason jar in the fridge.
- 1 small avocado, or 1/2 a large one
- 2 Persian cucumbers
- 4-5 kale leaves
- big handful baby spinach
- 4 celery sticks
- big handful parsley
- big handful cilantro
- big handful basil
- 1-2 stalks green onion
- 1 large garlic clove
- 1 lemon, peeled
- pinch of salt
- 1 cup water
Cut all veg into pieces. Place in blender; blend. Top with seeds, sprouts, or a bit of cashew yogurt. Enjoy cold!
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