Raw Emerald Kale Soup
Enjoy this light and fresh chilled soup for a refreshing spring or summer meal.
Prep: 10 mins
Yield: 2 bowls
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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
Cooking Tips
- 1. Try using baby kale which makes things even easier - no need to chop!
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