Being the foodie that I am, I tend to link seasons to some of my favorite meals. Each meal has a special emotion associated with it, and usually the thought of it gives me an exceptional feeling of coziness, and this very distinct type of joy.
One such special meal for me is this avocado cucumber soup
that is the perfect spring or autumn meal. Still, I like to prepare it any time when I feel like I need to detox without starving myself. This soup is rich, creamy, and extremely satisfying to the taste buds. I like to add a little extra lemon to make it a bit more pungent, but you can adjust this to your taste.
I feel a great amount of joy when I eat this soup too,
because I feel this is as healthy as a soup can get! Avocados contain a complex of carotenoids, the precursors of vitamin A. In addition to the countless benefits for the eyesight and immune system, carotenoids protect cells from cancer and aging. Even better news is the avocado helps the absorption of carotenoids not only from itself, but even from the foods we combine it with. To all of avocado’s benefits, we must also add the considerable presence of vitamin E in it. Combined with the carotenoids, it has amazing antioxidant properties. One of the great virtues of this fruit is that with all its qualities it provides robust protection against the development of prostate cancer.
What makes me even more excited to share this recipe with you is the fact that it has been featured in Eat Without Meat – a recipe book put together by Together Against Cancer, who are on a mission to support cancer patients in the UK and beyond. The book is aimed to help cancer sufferers accelerate their healing with a nutritious, plant-based diet, and I couldn’t be more excited to be part of it!
All funds from the book will go for the mission to help cancer sufferers, and you can click here to support the project.
Thick & Satisfying Raw Avocado Cucumber Cream Soup (raw, vegan, gluten-free)
(serves 2, but if you’re like me, you’ll want it all for yourself)
50-70g of gluten free spelt (you can find special gluten free versions of it in health stores)
Note: this ingredient can easily be skipped if following a low carb/Paleo diet, the soup is filling enough without it. A great alternative are raw cashew nuts
2 ripe avocadoes
The juice of 1 lime / 2 lemons (or adjust to taste)
2-3 cloves of garlic
dill to taste (use fresh dill for a more flavourful soup)
Himalayan salt to taste
50-150ml of spring/distilled water depending on how thick you wish your soup to be
Soak the spelt overnight.
Put the well washed cucumbers and peeled garlic in the blender for a few seconds. Then add the avocados and blend again until you get a smooth, creamy texture. Add water to your preference and blend again.
Add the lemon juice, salt, chopped dill and the soaked spelt. Mix well.
Feel the joy when eating this healthy meal! Consume it with gratitude and mindfulness.
Spring and fall are absolutely the best seasons to try this soup – you can literally do it right now and tell me if you enjoyed it as much as I do!
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