On this sunny winter afternoon in Patagonia, Courtney and I were craving soup for lunch. We had a lot of freshly harvested garden greens that Courtney picked in the veganic garden this morning, including the sweetest-tasting kale, cilantro and spinach, and had some fresh cucumbers that we’d already chopped. This was the base for an amazing cucumber soup that pleased our palates and even wowed two of our other raw vegan housemates!
Raw Green Gaia Cucumber Soup (Serves 4)
3 medium-large Cucumbers
1/3 Sweet Onion (optional)
1 Cup Greens (Kale, Spinach, etc. will work)
2 Tbs Olive Oil
1-2 cloves raw garlic (optional; you may substitute Hing or Cayenne if you’d like)
1/2 Lemon’s juice
1/2 cup raw chickpea miso
2 Tbs Chia Seeds (optional; can also substitute 1/2 Avocado if on hand)
1-2 Pitted Dates (optional)
1 medium apple, cored
Place all ingredients in Vitamix or other high-powered blender. Blend until desired consistency. Top with Nori strips, avocado slices, apple slices or even chopped cucumber!
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