Clean Green Mexican Summer Soup

clean green mexican summer soup

This soup is refreshing served both hot or chilled and also very simple and quick to prepare. Because the greens are added in at the blending process, you are maximizing on their green nutrients in their optimal state, not totally cooked, making this a soup high in anti-oxidants and vitamin C. This soup is literally a powerhouse of green awesomeness. Serve with a wedge of fresh lime, cilantro and accompanied by some fresh summer salsa and a side of organic corn tortilla chips. FRICKEN YUM.

Prep time: 5 minutes Cook time: 15-20 minutes

Wheat-Free, Gluten-Free 

Clean Green Mexican Summer Soup

1 large onion, coarsely chopped

1 clove garlic, smashed

1 zucchini, chopped, about 2c

1 carrot, coarsely chopped

1 small jalapeno, de-stemmed

1/4t chipotle powder

2T extra virgin olive oil

1T raw agave or maple syrup

Juice from one lime

1/4c fresh cilantro

1c lightly packed fresh greens; kale, or baby spinach

fresh cracked black pepper

4c boiling water

1t salt or to taste

3T cashew crème/ milk *optional AND/OR 1 whole ripe avocado

Bring 6c of water to a boil, in case you may need more.

In a large soup pot, add the olive oil and sauté the onions, carrots and garlic until golden and soft. Add the zucchini, jalapeno, salt, chipotle, and black pepper. Continue to sauté until the vegetables soften and turn bright. Add the boiling water, bring to a boil and reduce heat and simmer for 12-15 minutes.

In a blender or vitamix, puree the soup, adding the fresh kale, lime, cilantro and agave/ maple syrup and *cashew milk AND/OR avocado. Adjust the seasonings again after adding the crème/ avo/both.

**Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.


Published by

Ellen Abraham

I am a totally lit up Vegan Ambassador for Official Team Green-Yoga-Spin-Pilates-Health- Life Coach-Crossfitting-Food-Animal Activist-Studio Owner........

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