Avocado Soup Recipe
Serves 4, dairy and GF free
Ingredients:
- 1 tablespoon sunflower oil
- 2 ripe avocados, halved, pitted, peeled, and sliced
- 2 cups fresh carrot juice
- 3-inch piece cucumber, peeled and coarsely shredded
- juice of 1 orange, about 3 tablespoons
- 1 teaspoon ground cumin, toasted (toast in dry skillet 1 minute)
- 1 teaspoon ground coriander, toasted (toast in dry skillet 1 minute)
- 1 tablespoon Bragg's amino acids
- 2 tablespoons chopped fresh fennel leaves
- 2 cups filtered water
- 1 teaspoon maple syrup
- ½ cup finely shredded zucchini
- Sea salt to taste
- Put all the ingredients, except the zucchini and salt, in a blender or a food processor fitted with the S-blade. Blend or process until smooth. Pour into a large mixing bowl.
- Stir in the zucchini, season to taste with salt, cover, and chill in a refrigerator for 20 minutes before serving.
Note: To modify for Vata dosha, serve warm; omit the cucumber; add 1 tablespoon lemon juice and a pinch of black pepper. Too sweet for Kapha.
