Green soup is like a savoury smoothie: just as easy to throw together and a delicious way to pack a ton of raw greens into your diet. I often serve variations on this quick and easy soup as a first course in warmer months, and make them heartier in the winter with cooked veggies and hot water. I have them for lunch with a poached egg or as a delicious appetizer. It’s also a perfect end to a periodic fast, swapping the lemon juice for a splash of raw apple cider vinegar. 

The main ingredients are among the most alkaline foods you can consume, which help the body rebalance from an acidic condition, e.g. from being ill, inflammation from injury, too much drinking, a bout of junk-y or processed foods. They are also dirt cheap, local superfoods.

Tarragon adds a subtle complexity and avocado creams it up nicely, which together make it reminiscent of a green Bearnaise sauce. Cucumber, abundant in Spring and summer, is the star of the show, full of water and trace minerals supporting hydration, refreshing, and cooling, great for healing, post-surgery, hangovers, post-workout and MENOPAUSE for hot flash support.

RECIPE

Serves: 4 as an appetizer or 2 for larger portions
Prep Time: 10 mins
Enjoy any leftovers within 48 hours for maximum benefits 

INGREDIENTS 

1 English cucumber, roughly chopped
⅕ of a small yellow onion, or the white part of 2 small green spring onions, chopped
2-3 sprigs of tarragon, leaves removed and chopped
5 turns of fresh ground pepper
1 handful of flat-leaf parsley
1 fat pinch of coarse sea salt
4 handfuls of spinach or soft lettuce
350ml of water
1 lemon, halved
1 avocado

TOPPING 

1 carrot, chopped into chunks the size of your pinky nail
25g of hulled hemp seeds, for a protein boost
1 sliced radish, optional for garnish

HOW TO 

Layer the ingredients in the blender in the following order: chopped onions, cucumber, parsley and tarragon, avocado, spinach, lemon juice then the salt and pepper. Pour the water on top of everything and blend until smooth. 

Taste for seasoning and thickness. Adjust as needed, adding a little water until you get the consistency you want. Garnish with the chopped carrots for a pop of colour and something to dig for in the bowl. Experiment with cold water or hot, and enjoy it either way. 

Hacks:
Swap fresh onions for a dash of onion powder instead. 
Omit the flat-leaf parsley if you don’t have it.

Bon appétit!

About Hilary 

Hilary is the Co-Founder of the SABI, a Holistic Nutritionist, natural, whole foods Chef, product developer and advocate for women getting to know their bodies, cycles and selves better. Born in Los Angeles, California and raised in Baja California, Mexico, she now lives in Amsterdam, The Netherlands with her partner and her dog, Flint.