A Raw Soup of Garden Greens with a hint of citrus

A Raw Soup of Garden Greens with a hint of citrus
Zinging with taste, this soup is an organic garden in a bowl

Harnessing the vitamins, minerals and live enzymes of freshly picked vegetables, adding layers with the citrus juices, miso and garlic, and softening the final flavour with coconut water and apple, delicious meets nutritious in this beautifully deep green soup.

Ideal as an energy-boosting lunch or a palate-awakening starter before your evening main, this easy-to-digest dish is a tonic for your body, mind and skin.


3/4 cup coconut water
1/4 cup tangerine juice
1 1/2 cup kale, leaves, not stems
1 cup zucchini
1/2 cup apple, cored and chopped
1/4 cup cilantro
1/4 cup parsley
1 tablespoon miso
1 tbsp lime juice
1/2 tsp garlic, crushed
1/2 cup green onion
1 cup baby spinach
1/2 tsp sea salt
1/4 cup avocado

For the garnish:

1/4 cup avocado, diced
1/4 red pepper, diced
Small bunch of cilantro, shredded


1. Tear or cut the leaves of the kale from the stems, chop the zucchini and green onion, core and slice the apple, crush the garlic and reserve half the avocado until later.

2. Then put all the ingredients into the blender, pulsing until smooth.

3. Garnish the soup with the avocado, red bell pepper and cilantro.

4. Serve.

Copyright © 2016 by Arnaud Hauchon
Photorgaph: Anna Drozdowska, Travel Design

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