A fresh, raw blended soup with a natural zing from the lime and complimentary spices. Adding cashew sour cream and sundried tomatoes to garnish really finishes this off beautifully.
I really wanted to come up with a fresh raw soup that is perfect for hot summer days with this recipe. At the same time, I wanted it to be satiating so it could stand on its own as a lunch meal, leaving me feeling light and energised.
I’ve always loved the simplicity of avocado and lemon juice or lime juice. Every now and then I’d cut an avocado on the chopping board where I’ve just cut citrus. It’s amazing how a simple avocado can be transformed by just a little citrus.
So that combination seemed a great place to start. With the addition of a little salt, a few key spices and the ever popular cashew sour cream we’ve ourselves this beautiful raw soup. You can even have it slightly warm by using warm water to blend.
It’s also very easy to make it look beautiful with the garnishes you can see in the image. The secret to a good garnish for this is cutting everything either small, or very thin. That always tends to make things look high-end.
How to Make Avocado Spinach Lime Soup
- Such an easy one to make, this. Grab all of your soup ingredients together in a blender.
- For a warmer soup, use hot water instead of room temperature. I’d still consider this raw, because blending those ingredients with warm water isn’t enough to cook them.
- To garnish, I highly recommend some cashew sour cream, finely chopped pieces of sundried tomato, chive and spring onion.
Avocado Spinach & Lime Soup
Nutrition (For one serving)
Ingredients
- 1 avocado
- 2 cups spinach
- 3/4 cucumber
- 1 celery stalk
- 1 tbsp lime juice
- 2 ozs cilantro (fresh coriander)
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp tamari
- 1 cup water if wanting warm soup use hot water
- Sour cream, chopped chives, sundried tomatoes and spring onions to garnish
Instructions
- Blend all ingredients, except the garnishes in a high-speed blender until smooth.
- Transfer to a serving bowl and garnish with sour cream, chopped chives, a little slice of avocado, spring onions & finely diced sundried tomatoes.
I love it. I remember making an avocado soup about 30 years and added some fresh tomato to it and ghee. Yours looks so delicious. Going to give it a try. Thank you.
Sounds lovely!
Can it be eaten for late supper, as it is all greens?
I usually come home late from yoga.
I prefer not to eat late at all, since it affects my sleep.
You’d have to try and see how it works for your body.
Oh this looks good. Very straightforward, creamy! All the greens. Love that it is salt and oil free. I imagine there could be variants of this according to greens/herbs available etc.
Yes, you could definitely play around with the greens and herbs to flavour it up differently.
Very nice recipe, full of attractive greenery, enough to enrich us with good things in anticipation of difficult times to come !!!
Thanks to you
Thanks, Chantal!