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Basil Lime Ginger Creamy Avocado Soup
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Soup 1 lime juiced
1 kaffir lime leave (optional)
3 cups young coconut water ( or 1.5 cups young coconut
water and 1.5 cups filtered water)
1 inch knob ginger
2 teaspoons chickpea miso
1/8 teaspoon cayenne or ground chili flakes
1 tiny little piece of a red chili pepper (optional)
1 small handful of basil leaves
1 large avocado or 2 small Suggested Garnishes
chopped chives, cherry tomatoes, cucumbers, bell peppers,
and your choice of seaweed.
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Blend all the soup ingredients together in a blender until
completely smooth. Taste and adjust seasonings if necessary.
Garnish with chopped chives, cucumbers, bell
peppers that have been cut with a
mandoline slicer* and your choice of seaweed. I like
crumbled silky sea palm on top.
*Click here for a great ceramic mandoline slicer.
For more recipes check out my recipe
booklets or e-booklet.
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