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Cool Green Soup Recipe

Servings: 4 entrée sized soups, or 20 little shot glass canapés

Ingredients

  • 200 g cucumber
  • 200 g avocado (about 1.5 avocados)
  • 200 g steamed and cooled Choko (or steamed zucchini if you can’t get chokos)
  • 200 ml chicken or vegetable stock, depending on your preference
  • 2 tbsp fresh lemon or lime juice
  • 2 tbsp fresh parsley
  • 2 tbsp coconut oil, melted.
  • 2 tbsp coriander (swap for basil if you prefer, and drop to 1 tablespoon because of its intensity)
  • 1/2 tsp sea salt
  • 1 cup steamed and cooled peas (optional) if you want a little sweetness, they’re a great addition!

Optional Garnish Ideas

  • easy peasy kale chips
  • goats curd
  • fine sliced purple onion
  • toasted, salted crushed nuts
  • crumbed parmeggiano reggiano or gran padano

Instructions

  • Cut away all the skin of your choko. chop the inside up into chunks, and steam for 20-30 minutes, until tender. I did this while the morning routine was happening, so it was cooling in the fridge until it was ready to go into the soup.
  • Put all ingredients into your vitamix, thermomix, blitzer of choice. Blitz until super smooth.
  • Taste and add salt if needs be.
  • Pour into your bowls. Garnish however you like. I like the idea of doing little bowls of lots of different garnishes so that people can choose their own depending on flavour preference and food sensitivity. It’s a nice way to not force people to ‘be difficult’.