Spring Green Soup
- 1 cucumber, peeled
- 1/2 pound pencil-thin asparagus, tough ends trimmed
- 2 cups cold water
- 1/4 pound spinach, tough stems removed, rinsed well
- 4 scallions, cut into 2-inch lengths
- 1 ripe avocado, pitted and peeled
- 1/4 cup fresh mint leaves, plus more for garnish
- 2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 4 to 6 fresh sorrel leaves, for garnish (optional)
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Avocado, ripe pitted and peeled (1)
- Cucumber (1)
- Mint, fresh leaves (1/4 cup)
- Pencil-thin asparagus (1/2 pound)
- Scallions (4)
- Sorrel, fresh leaves (4)
- Spinach (1/4 pound)
- Cooking & Baking
- Pepper, Freshly ground (1)
- Salt, coarse (3/4 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Water (2 cups)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published March 7, 2003 (9 years ago).
3 people saved this recipe.
