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Chilled avocado and courgette soup

This chilled avocado and courgette soup is such an easy, quick (takes 10 min) and flavoursome recipe, perfect served chilled in summer. Plus it keeps for about 2 days in the fridge so is ideal made in advance for that friends dinner you are cooking for.

You literally just fry some leeks, add everything into a blender and blend until creamy.

Plus it’s super healthy and low in carbs. And need I remind you that avocado is an incredible nutrient-dense food. Some of its amazing benefits

  • Packed with healthy fats & fibre
  • High in protein (actually the highest protein & lowest sugar fruit out there!)
  • Full of vitamins like A, B, C, E and K
  • Loaded with trace minerals like magnesium, potassium and iron

INGREDIENTS – Serves 4/6

  • 2 leeks cleaned and thinly sliced
  • 1 tablespoon coconut oil
  • 2 medium courgettes chopped
  • 1 medium cucumber chopped
  • 1/2 cup fresh coriander
  • 3 spring onions chopped
  • 1/2 teaspoon ground cumin
  • Salt & pepper to taste
  • 3/4 cup coconut milk
  • 1 – 1 1/2 cups water
  • 1 ripe avocado

PREPARATION

  • Heat the oil in a small pan. Add the leeks and gently fry until softened, about 3 – 5 minutes.
  • Transfer the leeks to a blender, followed by the cucumber, courgette, coriander, spring onions and spices. Add 1/2 cup coconut milk and 1 cup of water. Blend on high until smooth.
  • Remove the lid and add the avocado and remaining liquid, blending again until smooth. For a thinner soup, add additional liquid 1/4 cup at a time (blending between each addition), until you’ve reached your desired consistency.
  • Taste and adjust seasonings as desired.
  • If soup is at your desired temperature, serve immediately. If not, chill in the fridge until cold.
  • To serve, pour the soup into bowls and optionally garnish with chopped courgette, a drizzle of olive oil and some fresh cracked pepper.
  • Keeps chilled in the fridge for 2 – 3 days.
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