Creamy Spinach & Cucumber Soup

Servings: 2

Level: Easy to moderate (need to be handy with a mandolin, peppers can be difficult to slice)

Time: 30-45 minutes

Equipment: Blender, strainer, mandolin & mincer

Ingredients:

5 cups baby spinach

1/2 cup cucumber diced

1/2 cup yellow pepper diced

1 cup filtered water

Run this through a strainer if your blender isn’t that powerful because it makes the texture too chunky (it’s what I had to do with my wimpy blender). I’m saving this fibrous material to make some sort of dehydrated concoction, I have no idea what but probably a patty.

Then add this with:

4 stalks of celery blended (juice, this one you actually want that weird mush that it comes out too)

1 tablespoon apple cider vinegar or coconut vinegar

1 garlic clove minced

1/4 cup cucumber sliced (mandolin)

1/4 cup baby carrots sliced (mandolin)

1/2 cup orange pepper sliced (mandolin)

1 tablespoon red onion diced

Cream

1/2 avocado

1 small tomato (cut in quarters so when the avocado is nice and smooth there are still visible shreds of tomato)

1 tablespoon lemon juice

1 teaspoon lime juice

cayenne & salt to taste (may be you even want pepper?)

I used a spoon, and placed a large amount of the cream and mixed it up. Then I made an “X” shape.

For a garnish I used mandolin sliced cucumbers sprinkled with seaweed & sea salt, rolled them up, and gently placed the narrow end into the soup. pea shoots in the middle.

I’m a huge fan of seaweed flakes ❤ ❤ I probably used about 2 tablespoons overall on this dish. I sprinkled some with salt & cayenne on my cucumber slices and added it to the cream. I used dulse, laver, help and sea lettuce flakes. They have zero calories and have a great salty and slightly hot taste. My favorite brand is Maine Coast Sea Vegetables Inc., I love their Triple Blend Flakes & Sea Salt with Sea Veg mix.

Curious about the health benefits of spinach and other foods? Here’s a great website that is easy to read, covers meats & oils, and health tips.

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