I made this soup and was a little sceptical that I wouldn’t feel full enough but that was not the case. It was very spicy because I used 2 jalapeno peppers. I think 1 will be sufficient.
Very refreshing. Great for summer menu and will certainly be on my regular menu.
Blend
– 3 cups water
– 1/4 cup olive oil
– 1 cup lemon juice
– 5cm piece of ginger, peeled
– 1 jalapeno pepper
– 8 Medjool dates (with seeds and end discarded)
– 4 stalks celery
– 1 bunch coriander
Should be a little creamy in texture.
Chop or grate, depending on how you like it
– 1/2 daikon radish
– 1 carrot
– 1 turnip
– 2 florets cauliflower
– 1 red pepper
– 1 avocado
Add the chopped ingredients into the blended soup.
Garnish with sprouts or seeds or even some yoghurt
Makes 4 large bowls.
Enjoy