Avocado and Coconut Mint Soup

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Avocado and Coconut Mint Soup

I made this soup warm, but I think it would be more refreshing cold. Many of the soups I'll post can be made raw. However, this soup was excellent warm. When I make warm soups I am sure not to heat any oils, and I just slightly steam the vegetables in yeast-free vegetable broth so the energy in them is not totally lost. 

Serves 6

3 Tbs or more vegetable broth

6 green onions, sliced

1 garlic clove

2 1/2 cups vegetable broth

2-3 tsps. lemon juice

1/2 tsp. grated lemon zest

2/3 cup coconut milk

2/3 cup coconut cream

2 Tbs. fresh mint, chopped, or to taste

Pink mineral salt and black pepper to taste

2 avocados, sliced into cubes

1 cup spinach, minced

Mint sprigs for garnish

In a soup pot, heat small amount of vegetable broth with green onions and garlic. Simmer. Stir in the remaining ingredients, mix well. Add avocados and spinach last, warm - stirring gently. Serve, garnishing with mint sprigs. Blend to creamy texture. 

Or, if you'd like it raw, blend all ingredients without the cooking, and serve chilled, garnished with mint sprigs.

*Recipe from The pH Miracle, by Robert O. Young, PhD and Shelley Redford Young