If it’s time for a cleanse after all the holiday indulgence, try this refreshing Chilled Green Goddess Soup recipe developed by the COMO Shambhala Kitchen and served at COMO Hotels and Resorts around the world. It’s healthy enough to make your inner goddess sing.
This recipe is extracted from: The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen (Clearview, $73.87).
Vitamin-rich | Mineral-rich | Antioxidant-rich | Digestive support | Rejuvenating | Raw | Gluten-free
1 small onion, sliced
2 cloves garlic
60g (2 1/2 cups) English spinach
250g (7 cups) watercress
55g (2 firmly packed cups) basil leaves
40g (2 firmly packed cups) flat-leaf parsley leaves
250ml (1 cup) young coconut water
Sea salt and ground white pepper, to taste
3 teaspoons raw honey
50ml (scant 1/4 cup) lemon juice
2 ripe avocados, cut in half and stoned
1/2 lemon, juiced and strained
1/4 teaspoon of salt, to taste
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco sauce
125ml (1/2 cup) avocado crush
20g (1/4 cup) soaked hijiki seaweed or sea spaghetti
9g (1/4 cup) watercress leaves
To make the ‘Green Goddess’ soup, place the onion, garlic, spinach, watercress, herbs and coconut water in a blender and blend until smooth.
Season with sea salt and a grind of white pepper, then add the honey and lemon juice (if the soup is being made ahead of time, store in a fridge without adding the lemon juice until the time of serving). Blend to combine.
For the avocado crush, scoop the avocado out of its skin. Place in a bowl and, using a whisk, mash the avocado with the other ingredients until the texture is almost smooth. Transfer to a clean bowl, cover and refrigerate.
To serve, pour the soup into chilled bowls. Top with a quenelle of avocado crush and scatter with seaweed and watercress leaves.
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