This soup is my Rx after the long winter. Perfect for those first warm days when you want something light, refreshing, and cleansing after months of heavier comfort food.
Wash the vegetables well, chop them up and add all of the ingredients to your blender. Blitz until silky smooth and you have a lovely light lunch in under 5 minutes.
I like to top my soup with lots of texture - chopped nuts, avocado, coconut yogurt, fresh herbs and crisp radish. But this also makes a lovely "savory smoothie" to sip on your way out the door as well.
Alkalizing Greens Blender Soup
Makes approximately 4 cups
1 heaping cup chopped zucchini
2 handfuls baby spinach
1 small celery stalk, from the inner ribs
1 handful parsley leaves
1 handful cilantro leaves
1 small clove garlic
1 tablespoon miso
1 tablespoon nutritional yeast
2 cups filtered water
Lemon or lime juice
Add all ingredients to a high-speed blender and blend for 1-2 minutes until smooth and creamy. Taste and adjust seasoning as needed - adding salt, pepper, more miso, or nutritional yeast to taste.
Finish with a big squeeze of lemon or lime juice.
I like to serve this soup with finely chopped toasted almonds or walnuts on top for crunch. Celery leaves, parsley, and radish. A dollop of coconut yogurt or more avocado is delicious too!
This is best served immediately or at least the day it's made, but will keep in the fridge for 1-2 days.
Recipe adapted from 101 Cookbooks