It might not sound appetising to everyone, but this Kale and Avocado Soup is absolutely delicious. Inspired by cold tomato gazpacho, it is perfect for a hot summer’s day, and is full of antioxidants and healthy fats.
Time: 30 minutes
- 8 kale leaves, washed
- 1 celery stick
- 2 shallots, finely diced
- 1 garlic clove, diced
- juice and zest of 2 limes
- 1 cup peeled and chopped cucumber
- 1 avocado
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/4 cup flat-leaf parsley leaves, to serve
Start by juicing the kale and celery. This should yield about 1/2 cup of green juice. Combine the juice in a food processor with the diced shallots, garlic, lime juice, cucumber, avocado, avocado oil and salt, and blend until smooth. Refrigerate the mixture for 15 minutes and serve topped with parsley, lime zest and ground black pepper.
Recipe published by kind permission of Hachette
Clean Living Quick and Easy by Luke Hines and Scott Gooding