Do you also think chilled soups are… strange?
It always seems a little bit off to be eating a cold soup. I mean, it is delicious, no question, but soup means fuzzy socks, steamy mugs, and cooler temperatures.
But here I am, blending up this soup every night because even though I am thinking what is happening? I somehow can’t stop it from happening. This soup is velvety smooth, so seriously flavorful, and I mean… that green color.
You know, maybe we should think about this differently? Basically, this is a bunch of springy fresh veg thrown into a blender and whirled till it is a smooth and creamy and strangely irresistible.
Soup or blended salad, that is the question.
And you guys, I can’t even tell you how great this recipe is when you are busy living life. It takes about 10 minutes to make if you are moving at a snails pace, and about 5 minutes when you have your game face on. Plus, how impressive does this look for a 5 minute soup????? A little garnish of lime, a drizzle of coconut cream, a sprinkling of scallion greens and sesame seeds – hello gorgeous.
The hardest part of the soup is gathering up all the ingredients, because yes, there are a lot, but FLAVOR. That’s the most important, right? Each of these ingredients really adds a special flavor to the soup that you would be missing out on if you skipped it. So please, throw it all in the blender.
One thing to note, if you don’t have a fancy pants blender, peel the cucumber before blending. It’s not an end of the world situation if you don’t, more of an attractive “Do I have something green in my teeth?” situation. And, you probably do. But, I don’t know that from experience or anything…
If your blender functions at turbo speed, no need to worry. Leave on all that nutritious cucumber skin. After a good whirl, you won’t even know it was ever there.
Also, more green news. Did I tell you guys that I am trying to propagate succulents? Which basically involves taking a leaf of one cactus-like plant and using it to grow an entire new plant. Cool right?
In true Laurel fashion I got wayyyyyyyy excited and went into my backyard, which is basically one giant succulent garden, and clipped ALL THE PLANTS. I now have about 50+ baby succulents that I am trying not to kill. I may be looking for adoptive desk-plant parents soon. I will let you know if I start accepting applications.Print
- Handful baby spinach
- ½ avocado
- 1 scallion (, roughly chopped)
- 1 tablespoon mellow white miso
- 5 basil leaves
- ½ english cucumber (, chopped (and peeled if using a low speed blender))
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon tahini
- ½ teaspoon liquid aminos or tamari
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- Pinch white pepper
- Pinch ground ginger
- Add all the ingredients to a blender and blend until smooth. This could take several minutes depending on your blender. Scrape down the sides as needed.
For a soy-free option, use chickpea miso in place of the sweet white miso.