MAKES ABOUT 6½ CUPS (4 SERVINGS)
Ingredients:
- 2/3 cup mashed avocado (about 1 large or 2 small)
- 1¼ cups chopped Persian cucumber
- ¼ cup unsweetened coconut yogurt (or unsweetened yogurt variety of choice)
- ½ cup (packed) fresh parsley leaves, chopped
- ¼ cup (packed) fresh mint leaves, chopped
- 1 TSP fresh ginger, grated
- 1 small clove garlic, chopped (optional)
- ¼ TSP cayenne pepper
- ½ TSP turmeric powder
- 1 TSP Hawaiian Spirulina Powder
- ¾ TSP pink Himalayan salt, or sea salt
- 3 cups water
- ¼ cup fresh lemon juice
Directions:
Blend all the ingredients together until smooth and creamy. Adjust spices if desired, and serve chilled. Refrigerated and covered, soup will last 3-4 days (stir before serving).Recipe created by Julie Morris, superfood chef
