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Green Summer Raw Soup

Guest Editor | Nitsa Citrine adaptogens ashitaba raw summersoup vegan
Currently craving this chlorophyll rich
soup we made with our friend Rocio Graves last month in Mallorca...This is a wonderful alkalizing, 

Ingredients (serves 3-4 people)

  • 1 bunch fresh spinach
  • 2-3 big curly kale leafs, stems removed
  • 100g / 1 (medium size) green apple
  • 150g / (1 medium) cucumber
  • 80g (1/2 medium zucchini)
  • 2 tbsp Shelled Hemp Seeds
  • 1 tbsp White Smooth Tahini
  • 2 tsp Sun Potion Ashitaba
  • 1 tsp garlic powder (or 1-2 cloves fresh garlic)
  • 3 tbsp fresh lemon juice
  • 100 ml water
  • Salt to taste

  • 4 tbsp coconut yogurt
  • 1 tsp lemon juice
  • pinch of salt
  • 2 tbsp capers
  • cold pressed olive oil
  • alfalfa sprouts

In a high speed blender throw in the spinach, kale, chopped apple (core removed), roughly chopped cucumber and zucchini, hemp seeds, tahini, garlic powder, lemon juice, water and salt. Blend for 40 to 60 seconds or until a very smooth consistency is achieved. Try and season to taste. Pour into a mason jar and put in the fridge for 30 min for a cooler soup or enjoy at room temperature. For the garnish, in a bowl mix the coconut yogurt with the lemon juice and salt, then spoon over the soup. Add the capers, a drizzle of olive oil and the alfalfa sprouts (or any sprouts of your choice).

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