FRESH AVOCADO DETOX SOUP


Spring Cleanse

Matching the first spring greens and flower buds outside there will be a GREEN cleansing soup recipe for you. Really healthy and yummy. 

This fresh Avocado Detox Soup one of the last the recipes from my cleanse week.  Its made with healthy low carb greens: Superstars of this recipe are Broccoli, Spinach and - my favourite - Avocado.

Normally, I use coconut milk to make my soups creamy. But sometimes coconut milk can have a very dominant taste. Blending in a fresh avocado is another great way to cream your soup!

The  spices aid digestion, boost metabolism and will help to get rid of the toxins and dirt in your bowels.


ALL YOU NEED:


INGREDIENTS:

makes two or three portions

  • four cups of broccoli
  • two cup of baby spinach
  • one clove of garlic
  • one big knob of ginger, finely chopped
  • one large ripe avocado, and extra for garnish
  • one tablespoon of coconut oil

Spices

  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of coriander seeds
  • 1/2 teaspoon of flaxseed
  • 1/2 teaspoon of 7 spice mix
  • one pinch of red chilli flakes
  • 1/2 tablespoon of organic and gluten free vegetable stock
  • sea salt and freshly ground black pepper, to taste

Optional:

  • juice of one lemon
  • one teaspoon of organic Chorella

Spice me up


Chlorella Lemon Dressing



THIS IS HOW YOU DO IT:

  1. Finely grind all the coriander seeds, 7 spice mix and chilli in a mortar or blender
  2. To prepare the detox dressing simply mix the lemon juice with the chlorella and set aside
  3. Melt the coconut oil in on medium heat and add the garlic and ginger and stir well for 3-4 minutes 
  4. Add the freshly ground spices and turmeric and stir well for another 3-4 minutes until you can smell a lovely flavour
  5. Add the broccoli and spinach, stir well and let cook for a couple minutes
  6. Add about 400ml of hot water and let cook covered until the veggies are tender
  7. Go and puree the soup and let cool slightly
  8. Add the avocado and blend again until nicely creamy
  9. Season with salt and pepper to taste
  10. Serve in bowls and top with extra avocado and chlorella dressing