Gluten Free, Dairy Free, Vegan. Recipe courtesy Spice Sanctuary
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
- Cut open and scoop out the flesh of the avocado and place into a blender.
- 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.
- 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.