This soup is rich in protein and fibre and is loaded with essential vitamins and minerals… it has a lovely creamy texture and it vibrantly green.
I made this up in my Thermomix and heated it through at 37 degrees Celsius – but you could just as easily add hot water instead of cold to make it a little warm.
1/4 cup freshly squeezed orange juice (1/2 half a peeled orange)
1 1/2 Tsp. lemon juice
3 – 4 cups chopped kale leaves, de-stemmed
1/4 cup coriander (fresh)
1 1/2 Tbsp. miso paste
2 spring onions, chopped
1/2 clove garlic, minced
3/4 cup cold or hot water
1/4 ripe avocado
mung bean sprouts, for garnish
Place all ingredients into a blender and blender until creamy, smooth and green!
Serve immediately or chill or you prefer cold soup.
I added a dash of cayenne pepper and some mung beans on top.
You can substitute other fresh veges in place of the kale as you like, try with spinach, celery, red capsicums, zucchini etc…
Giving credit where credit is due…
Yummy and super healthy – thanks Brenda Davis