Raw Emerald Kale Soup
By Helyn Dunn
Enjoy this light and fresh chilled soup for a refreshing spring or summer meal.
Gluten Free
Low Sugar
Nut Free
Raw
Soy Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Yield: 2 bowls
What You'll Need
4 cups tightly packed kale
1 large cucumber, peeled, deseeded and chopped
2 cups zucchini, chopped
2 green onion stalks, trimmed
1 avocado, halved
Juice of one lime
1 large handful of fresh parsley
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How to Make It
1 Place all ingredients (except for ½ of the avocado) in a blender and blend until smooth.
2 Portion and serve, garnishing with the remaining ½ of the avocado and whatever else you would like. I like to use tomatoes and hemp seeds.
Cooking Tips
Try using baby kale which makes things even easier - no need to chop!
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