This is a perennial favourite — packed full of iron from both the greens and the seaweed. We first started serving this soup during summer yoga retreats in Bhutan, where peppery watercress grows rampant.
CHILLED 'GREEN GODDESS' SOUP
Vitamin-Rich | Mineral-Rich | Antioxident-Rich | Digestive Support | Rejuvenating | Raw | Gluten-Free
Introducing greens to your day is easy. The key is to try and include them in every meal. This approach benefits those following a raw diet; sulfur-containing chemicals causes enzymatic activity in the liver to support the processing of toxins.
'GREEN GODDESS' SOUP
1 small onion, sliced
2 cloves garlic
60g / 2 1/2 oz (2 1/2 cups) English spinach
250g / 9 oz (7 cups) watercress
55g / 2 oz (2 firmly packed cups) basil leaves
40g / 1 1/2 oz (2 firmly packed cups) flat-leaf parsley leaves
250 ml (1 cup) young coconut water
Sea salt and ground white pepper to taste
3 teaspoons raw honey
50 ml (scant 1/4 cup or 2 fl oz) lemon juice
125g (1 1/2 cup) avocado crush (Avocado masjed with lemon juice, tabasco, sea salt and black pepper to taste)
20g / 3/4 oz (1 /4 cup) Hijiki seaweed (soaked in warm water for 10 minutes)
9g / 1/3 oz (1/4 cup) watercress leaves
To make the 'Green Goddess' soup, place the onion, garlic, spinach, watercress, herbs and coconut water in a blender and blend until smooth.
Season with sea salt and a grind of white pepper, then add the honey and lemon juice. (If the soup is being made ahead of time, store in a fridge without adding the lemon juice until the time of serving.)
Blend to combine.
To serve, pour the soup into chilled bowls. Top with a quenelle of avocado crush and scatter with seaweed and watercress leaves.
The Pleasures Of Eating Well, our COMO Shambhala Cookbook, is available on Amazon and at many of our hotels and resorts around the world. If you’re in Singapore, it is also available at COMO Shambhala Urban Escape, Culina, and SuperNature.