Recipe: Chilled green goddess soup – by COMO Shambhala Kitchen

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).

Chilled Green Goddess Soup

Serves 4

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

Avocado crush

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

To serve

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.


More… What is Shambhala cuisine?

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This article appeared in issue 27

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