Ingredients
- 1/4 avocado
- 1/2 zucchini, chopped
- 1 cup basil leaves
- 1 cup baby spinach leaves
- 1 cup orange juice
- 1 garlic clove
- 1 tsp grated fresh ginger
- 1 tsp coconut palm sugar or panela
- 1 tsp sea salt or umeboshi vinegar
To Serve
- 1 tbsp flaxseed oil
- 1/2 – 1 tsp cayenne pepper
Serves 2 – 4
Lean Green Soup
This soup is perfect on a hot summer night, when you want to eat lightly but still need nourishing. It’s raw, so it retains all of the enzymes that are usually destroyed through cooking
Method
Place all the ingredients in a blender and whiz until very smooth.
Taste and adjust seasoning if necessary.
Finish by swirling in the fl axseed oil and sprinkling on the cayenne.
“Janella’s Wholefood Kitchen” by Janella Purcell, published by Allen and Unwin, RRP $39.99 available where books are sold.
Submitted byJanella Purcell
Tips and Tricks
Any leftover spinach can be thrown into a smoothie at breakfast time – Its a great way to get extra nutrition and you wont even taste the difference!
Growing your own basil can be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply cut off what you need as you need it and you won’t be left with half a bunch at the end of your meal.
To avoid wasting Avocados, puree the flesh with a teaspoon of lemon juice per Avocado and freeze in an airtight container.
