Are you still in bed or slumped over your desk at work re-thinking your St. Patrick’s Day festivities choices? If so, then this detoxing soup is just what you need to get you back on track.
My husband and I opted to stay home yesterday. He had picked up some kind of super flu bug on a recent business trip (as did his boss) and brought it home to me. I truly can’t remember the last time I had a flu so severe that I nearly passed out from the non-stop throwing up and thinking I was going to die or at least end up hospitalized. And although the worst of it has passed, I’m still feeling a bit light-headed so instead of having this soup as a hang-over cure, it’s working just as well for post-illness recovery.
There are really no rules for exact ingredient measurement with this recipe – if you want it creamier just add more avocado, or if you want more heat, up the garlic and/or jalapeno. This soup can be served cold (great for a refreshing summer soup) or slightly warmed up for a chilly day. This soup is simple to make and ready in about 15 minutes. And for those following Dr. Fuhrman’s Eat To Live program, this complies with the maintenance plan. If you reduce the amount of avocado, it will comply with the weight loss plan as well.
Ingredients (makes about 6 servings)
2 large Haas avocados – roughly diced or sliced
2 cucumbers – peeled and roughly chopped
1 jalapeno – seeds and ribs removed
1 bunch green onions – roughly sliced
1/2 cup fresh lime juice
4 garlic cloves
1 bunch parsley – roughly chopped
1 red bell pepper – seeds and ribs removed, then roughly chopped
6 ounces baby spinach
salt to taste (optional)
Directions
- Place all ingredients in a high-speed blender or food processor. Depending on the size of your appliance, you might have to do this in a few batches.
- Blend on high for 3 – 5 minutes, scraping down the sides with a spatula as needed, until pureed. If you like a chunkier, Gazpacho-like texture, pulse it to achieve desired consistency.
- Salt to taste, if desired.
- Serve chilled or gently warmed (do not boil – you should be able to stick your finger in without getting burned). Garnish with sliced green onions and diced avocado.
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