I experienced this soup during a Kundalini yoga retreat at Blue Spirit Yoga Retreat Center in Costa Rica. This is a light-tasting, yet filling soup that very easy to make. I also consider this to be a great soup base because the flavor is pretty mellow. Consider adding cucumber or zucchini (or other leftover veggies). If you like cilantro, go ahead and add it into the soup, then garnish with some extra. Or use other herbs that you enjoy.
The recipe suggests chilling this soup before serving. This will help the flavors combine, but I’ve made it plenty of times just before dinner and served it directly from the blender.
- 1 avocado ripe, peeled and sliced
- 4 cups coconut water (or clear vegetable stock or water)
- 1/4 cup onion finely chopped
- 1 stalk celery finely chopped
- 1/2 tsp sea salt
- 4 Tbsp lime juice
- Black pepper to taste
- 1 Tbsp extra virgin olive oil
- 2 scallions thinly sliced
- Handful Cilantro rinsed, dried, coarsely chopped
Place avocado, onions, celery, coconut water, and lime juice into a food processor or blender and blend until creamy. If it seems too thick, add more liquid until you reach the desired consistency.
Add the salt, pepper, and olive oil and blend again briefly to incorporate.
Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving.
When it's time to serve, fill a small bowl with the soup and add the sliced scallions and a sprinkle of the cilantro to give it an extra kick of flavor and to provide a nice textural contrast.