Serves 2
Gluten Free, Dairy Free, Vegan
1 organic avocado
1 cup organic spinach
1 ¼ cups (300 mL) filtered water or organic vegetable stock
100 mL almond milk
2 Tbs cilantro leaves, roughly chopped
1 tsp Spice Sanctuary cumin powder
1/4 tsp Spice Sanctuary paprika
1/4 tsp Spice Sanctuary True Cinnamon
1/4 lime, juiced
2 tsp coconut, fresh grated or desiccated
1 tsp Spice Sanctuary Nigella Seeds
Chilled Mexican Avocado Soup
1. Cut open and scoop out the flesh of the avocado and place into a blender.
2. Add all the other ingredients apart from the coconut and nigella seeds and blend into a smooth soup. Chill the soup for at least one hour.
3. When ready to serve, divide the soup into two bowls and garnish with the coconut and nigella seeds and some grated beets or sauerkraut (optional) for a refreshing, alkalising starter or lunch.