Avocado And Spinach Soup

I love food too much – both raw and cooked – to sign up to the raw food-movement full time. I’m happy though, to incorporate raw food as part of my diet – especially in the summer when it is hot outside.

Whether you are on a raw food diet or not, this cold avocado and spinach soup is a really fresh, light and immensely healthy soup – and it’s surprisingly filling.

To make it more of a meal you can combine the soup with a salad and/or some good bread. If you want to make the meal a complete raw food meal, you can combine it with salad like my super delicious Orange and Tomato Salad.

I am a HUGE lover of avocados and eat half an avocado on most days of the week – if not in a salad or in a soup like this one, then sliced on top of rye sourdough bread.

Avocados are rich in heart-healthy unsaturated fat and vitamin E. Spinach is simply a nutritional goldmine (see Nutritional Information). The combination of the two - together with all the other ingredients – makes for a super-healthy soup.

I serve this avocado and spinach soup with a dollop of natural yogurt and dry-roasted pumpkin and sunflower seeds. If you are a raw-food follower, you’d obviously have to use un-roasted seeds.

Topping the soup with pumpkin and sunflower seeds will add a lot of healthy nutrients to the soup. Between them these two seeds are rich in essential Omega 3 and Omega 6 fats plus several vitamins and minerals. Pumpkin seeds are also protein-rich and will help to make you feel fuller on less food.

Alternatively, you could serve the soup with some crumbled feta cheese (use a good one made from sheep and goat’s milk), chopped chives and pumpkin and sunflower seeds.

 

For 2-4 people (depending on what else you are serving)                                                                                                                           
2 large, ripe avocados

100g, 3½oz, 3½ cup, fresh spinach

4 spring onions (scallions), chopped

3 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

12 almonds, chopped

2 tablespoons lemon juice

500ml, 18floz, 2 1/5 cups, water

Salt and pepper to taste

 
Place all the ingredients in a food processor or blender and blend until smooth. Check the seasoning and serve with yogurt and seeds, or feta cheese, chopped chives and seeds.

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